Ube Ice Cream
This homemade ube ice cream is a creamy, rich, and vibrant treat that brings the flavors of the Philippines into your kitchen. Made with a custard-style base using ube halaya or ube extract, this ice cream boasts a deep purple hue and an earthy, sweet flavor that’s both indulgent and comforting. With a few simple ingredients and a little patience, you can create an unforgettable dessert that’s perfect for any occasion.
Equipment
- Ice Cream Maker (1)
- Medium Saucepan – 1
- Mixing bowls (2)
- Whisk (1)
- Spatula (1)
- Measuring Cups & Spoons (1 set)
- Airtight Freezer Container – 1
Ingredients
- 1 cup Ube Halaya or Ube Extract
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 3/4 cup Sugar
- 4 large Egg Yolks
- 1 teaspoon Vanilla Extract optional
- Pinch Salt
Instructions
Prepare the Ube:
- If using fresh ube, peel, and boil the ube until tender (about 45 minutes to 1 hour). Mash it into a smooth paste.
- If using store-bought ube halaya, simply measure 1 cup for use in the recipe.
Make the Ice Cream Base:
- In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves, but do not allow it to boil.
- While the milk mixture is heating, whisk the egg yolks in a separate bowl until slightly pale.
- Slowly pour a small amount of the warm milk mixture into the egg yolks while whisking constantly to temper the eggs. Gradually add the rest of the milk mixture into the egg yolks.
- Return the mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens and coats the back of a spoon (about 5–7 minutes).
Add the Ube:
- Remove the custard from heat. Stir in the prepared ube halaya (or ube extract) and vanilla extract (if using). Mix until fully combined, creating a smooth purple mixture.
Cool and Chill:
- Allow the custard to cool to room temperature. Then cover and refrigerate the mixture for at least 4 hours, or overnight, to ensure it is thoroughly chilled.
Churn the Ice Cream:
- Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes). The ice cream should thicken into a soft-serve consistency.
Freeze and Firm Up:
- Transfer the churned ice cream to an airtight container. Cover with plastic wrap, pressing it directly onto the surface of the ice cream, then seal with the container lid.
- Freeze for at least 4–6 hours, or until firm.
Serve:
- Once the ice cream has firmed up, scoop and serve. Enjoy your creamy, homemade ube ice cream!
Notes
- Chilling Time: For the best texture, make sure the ice cream base is chilled for at least 4 hours before churning.
- Ube Halaya Substitute: If you can't find ube halaya, you can use ube extract, but be sure to adjust the quantity to taste, as it’s more concentrated.
- Egg Yolks: For a smoother, richer texture, don’t skip the egg yolks. They are key to achieving that custard-like creaminess.
- Non-Dairy Option: To make a dairy-free version, swap the heavy cream and whole milk for coconut milk and use a plant-based egg substitute.
- Mix-ins: Feel free to add in some toasted coconut flakes, chopped nuts, or chocolate chips during the last few minutes of churning for extra texture.