About the Recipe
Ube has been incorporated into everything from brownies, macarons, cupcakes, and donuts to waffles and pancakes, even lattes and milkshakes. The eye-catching purple color is natural, which can be seen as soon as you slice into one of the raw yams. Depending on the brand of powdered ube and ube extract used in this recipe, the color of the ice cream may vary slightly. If desired, you can augment the color with purple or violet food coloring.
Ingredients
2 tablespoons ube powder
1 cup water
1 1/2 cups whole milk
1 1/4 cups granulated sugar
3 cups heavy cream
1 1/2 tablespoons ube extract
1 to 2 drops purple or violet food coloring, optional
Preparation
Place the bowl of an ice-cream maker in the freezer overnight.
Gather the ingredients.
Powdered ube needs to be rehydrated before use in recipes. In a medium saucepan, combine the powdered ube and water.
Heat to a simmer and stir until the mixture becomes thick. Remove from the heat and cool completely before using incorporating into the ice cream.
In a medium mixing bowl, whisk together the milk and granulated sugar until the sugar has dissolved.
Stir in the heavy cream and ube extract.
Note: If you choose, purple or violet food coloring can be added to achieve the desired hue. The color of the ice cream can vary depending on the brand of powdered ube and ube extract used in the recipe.
Mix in the cooled rehydrated ube and stir until completely combined.
Churn according to manufacturer's directions, about 25 minutes. The ice cream will have a soft, creamy texture.
if a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours.
When ready to enjoy the ice cream, just scoop and serve.
