Ube Ice Cream – Purple Yam Ice Cream – Ube Jam Method. This ice cream is the traditional method using homemade Ube Jam.
- 1/2 cup unsalted butter 1 stick
- a pinch of salt
- 1 12 oz. can evaporated milk
- 1 14 oz. can sweetened condensed milk
- 2 cups frozen purple yam defrosted
In a large pot, melt butter and salt.
In a bowl, whisk together the evaporated milk, condensed milk and purple yam.
Add to pot and bring to a boil.
Reduce heat to medium low and simmer for about 20 minutes until thickened, and mixture pulls away from the pan.
Transfer to a greased square dish.
Transfer to refrigerator to chill overnight.
Calories: 241.17kcal | Carbohydrates: 27.81g | Protein: 5.01g | Fat: 12.7g | Saturated Fat: 7.96g | Sodium: 99.56mg | Fiber: 1.02g | Sugar: 20.97g