Originating from the Philippines, ube ice cream is made from a vibrant purple yam called ube.
Prep Time: 30 Min
2 cups ube (purple yam), cooked and mashed 2 cups heavy cream 1 cup whole milk 1 cup granulated sugar 1 teaspoon vanilla extract Optional: 1/2 cup condensed milk
Cook Time: 20-30 minutes plus 4 hours for freezing
Ingredients
Prepare the ube by cooking it until tender. Peel the skin off and mash the cooked ube until smooth. You can use a fork or a potato masher.
In a bowl, combine the mashed ube, heavy cream, whole milk and granulated sugar. Stir well until the sugar is fully dissolved.
If you prefer a sweeter and creamier ice cream, you can add the condensed milk at this stage.
Add the vanilla extract to the mixture and stir to incorporate it evenly. Pour the ice cream base into an ice cream maker and churn for 20-30 minutes.
Once churned, transfer the ice cream to a lidded container, and place it in the freezer to firm up for at least 4 hours or overnight.
When ready to serve, scoop the ube ice cream into bowls or cones.