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Ube Ice Cream – Purple Yam Ice Cream
This method of the popular Filipino Ube Ice Cream uses the ube jam method. Get the recipe for both and enjoy this delicious summertime ice cream.
Helayang Ube is a ubiquitous ingredient in Filipino cuisine. You find it used in making everything from smoothies and cakes to bread and ice cream.
Ube is a sweet purple yam used in Filipino cuisine. Do not confuse this with the Peruvian Purple Potatoes or the Japanese Purple Potatoes. Ube has much darker and richer purple flesh and is much sweeter. Here in America, it most often found frozen. Look for frozen cooked and mashed ube in your local Asian market.
The first time I had Ube Ice Cream was when I was in Penang (Malaysia) and I have been a fan ever since. There are a few different ways to make ube ice cream. Many often just use ube extract or ube powder to get the color and flavor. However, I wanted to opt for the most natural and traditional way of making the Ube Ice Cream.
This methodology includes making Ube Jam first. Ube Jam is common in the Phillipines and often had for breakfast with toast and cheese.
I made this Ube Jam a little looser than when I make Helayang Ube (Gluten Free Ube Cake) and is the staple for the ice cream.
Now that you have the Ube Jam made, it’s time to make the Ube Ice Cream – Purple Yam Ice Cream – Ube Jam Method
This Ube Ice Cream – Purple Yam Ice Cream – Ube Jam Method is super luscious and creamy!
Ube Ice Cream
- 1 cup ube jam
- 1 cup coconut milk
- ½ cup heavy cream
- 1/2 cup + 2 tablespoons sweetened condensed milk
- Ube extract
- In a large bowl, whisk together ube jam, coconut milk, heavy cream and sweetened condensed milk.
- Add ube extract, as desired for color. Mix until thoroughly combined.
- Transfer to a freezer safe container.
- After 2 hours, mix and return to the freezer.
- Mix again after another 2 hours.
- Freeze overnight.
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