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Ube Ice Cream
Recipe 1
Ingredients
1 cup purple yam jam (Ube)
1 cup coconut sports preserved (macapuno)
1 1/2 cups heavy cream
1 1/2 cup whole milk
1/2 cup condensed milk or to taste
2 teaspoon vanilla extract
Directions
Place heavy cream, whole milk, condensed milk, and vanilla extract in a bowl.
Mix thoroughly with a whisk.
Cover and set aside in the fridge for 2 hours to chill.
Chill the jars of purple yam, and coconut sports in the fridge before using.
Pour the ice cream ingredients in the ice cream maker * except the purple yam jam, and coconut sports.
While the ingredients are churning, add the purple yam jam one teaspoon at a time.
Add the coconut sports, one teaspoon at a time.
Let the mixture churn for about 15 minutes.
Taste and add more condensed milk if not sweet enough.
Transfer ice cream in a freezer safe bowl.
Place in the freezer for about 2 hours to chill more.
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Recipe 2
Ingredients:
2½ cups cream
1½ cup milk
1¼ cups sugar
4 eggs yolks, lightly beaten
2 cups cooked mashed ube (purple yam)
1 tsp vanilla extract
drops of red food colour
drops of blue food colour
Instructions:
In a sauce pan combine cream, milk and sugar. Heat slowly while continuously mixing until it reaches nearly boiling point (do not boil) and sugar is completely dissolved
Place egg yolks in a mixing bowl then slowly pour around a cup of the heated cream mixture while whisking.
Pour egg mixture to the sauce pan then continue to heat while continuously mixing. Dip a tablespoon and see if liquid sticks to the back side, if it does then you can now turn the heat off.
Place in a heat proof container; add drops of red food colour and blue food colour, continue adding until desired colour is achieved.
Add vanilla extract then let it cool down, once cooled down place in the fridge for at least four hours.
Prepare your ice cream maker and pour the cream mixture together with mashed ube, churn according to ice cream manufacturer’s instruction. Mine took 30-35 minutes.
You can now eat the ice cream at this stage, but if you prefer a firm ice cream freeze for at least 6 hours.
Recipe 1
Ingredients
1 cup purple yam jam (Ube)
1 cup coconut sports preserved (macapuno)
1 1/2 cups heavy cream
1 1/2 cup whole milk
1/2 cup condensed milk or to taste
2 teaspoon vanilla extract
Directions
Place heavy cream, whole milk, condensed milk, and vanilla extract in a bowl.
Mix thoroughly with a whisk.
Cover and set aside in the fridge for 2 hours to chill.
Chill the jars of purple yam, and coconut sports in the fridge before using.
Pour the ice cream ingredients in the ice cream maker * except the purple yam jam, and coconut sports.
While the ingredients are churning, add the purple yam jam one teaspoon at a time.
Add the coconut sports, one teaspoon at a time.
Let the mixture churn for about 15 minutes.
Taste and add more condensed milk if not sweet enough.
Transfer ice cream in a freezer safe bowl.
Place in the freezer for about 2 hours to chill more.
See more at You do not have permission to view the full content of this post. Log in or register now.
Recipe 2
Ingredients:
2½ cups cream
1½ cup milk
1¼ cups sugar
4 eggs yolks, lightly beaten
2 cups cooked mashed ube (purple yam)
1 tsp vanilla extract
drops of red food colour
drops of blue food colour
Instructions:
In a sauce pan combine cream, milk and sugar. Heat slowly while continuously mixing until it reaches nearly boiling point (do not boil) and sugar is completely dissolved
Place egg yolks in a mixing bowl then slowly pour around a cup of the heated cream mixture while whisking.
Pour egg mixture to the sauce pan then continue to heat while continuously mixing. Dip a tablespoon and see if liquid sticks to the back side, if it does then you can now turn the heat off.
Place in a heat proof container; add drops of red food colour and blue food colour, continue adding until desired colour is achieved.
Add vanilla extract then let it cool down, once cooled down place in the fridge for at least four hours.
Prepare your ice cream maker and pour the cream mixture together with mashed ube, churn according to ice cream manufacturer’s instruction. Mine took 30-35 minutes.
You can now eat the ice cream at this stage, but if you prefer a firm ice cream freeze for at least 6 hours.