Ube Ice-Cream
This ube ice-cream is a classic Filipino ice-cream flavour made from purple yam is smooth, creamy and delicious!
- Prep Time: 15 mins
- Cook Time: 5
- Total Time: 20 minutes
- Yield: 0.5L 1x
- Category: Ice Cream
- Method: Easy
- Cuisine: Filipino
Ingredients
Scale
- 200g Whole milk
- 100g Ube halaya (3.5 oz), (optional)
- 65g White sugar (1/3 cup)
- 300ml Thickened cream aka heavy whipping cream
- 1 tsp Xantham gum/tapioca starch
- 4 Egg yolks
- 1/4 tsp Ube extract
Instructions
- Combine milk, cream and sugar together in a small saucepan, heat over medium heat until steaming
- Whisk in ube halaya (optional), ube extract, egg yolks and xantham gum/tapioca starch until smooth
- (If you're not using ube halaya use 1/2 tsp ube extract)
- Pour warm milk mixture into the egg yolks and stir until smooth
- Return the ice cream mixture back to the heat and whisk until thickened (should coat the back of the spoon)
- Remove from heat and pour into a shallow dish, cover the surface of the ice cream with plastic wrap, and refrigerate for a minimum of 4 hours, until completely chilled
- Once chilled pour into the howl of a stand mixer and churn according to the manufacturers instructions
- Transfer to an airtight freezer safe container and chill for a minimum of 4 hours
- Allow to sit at room temperature for 15 minutes to soften before scooping
Find it online: https://zhangcatherine.com/ube-ice-cream/