Ube ice cream is one of my favorite flavors. It’s a staple flavor of desserts in the Philippines – I can’t describe what it tastes like, so you’d have to eat it yourself
I made ube ice cream three times in an effort to recreate it – it’s still a work in progress, but this is the best recipe I’d had so far. Ube hayala (jam) didn’t taste right, and frozen ube tasted like “yam chunks” in ice cream according to my brother. I’ve found the powder is more fine and blends with the ice cream better.
My ube isn’t as strong as the commercial ice cream, probably because I didn’t have ube extract, but I couldn’t find it unfortunately. I added some food coloring, but just a gentle lavender, not like the radioactive purple in the store bought ice cream.
Inspired by soft swerve in NYC, I paired it with a chocolate cone and coconut flakes.
Filipino Ube (Purple Yam) Ice Cream
2-3 oz uber powder
3/4 cup water
1 cup coconut milk
2/3 cup sugar
2 egg yolks
1 cup heavy whipping cream
red and blue food coloring
Rehydrate uber powder with 3/4 cup hot water water.
Combine coconut milk heavy cream, and sugar in a medium sized saucepan over medium heat. Stir until sugar dissolves and milk comes to a bare simmer. Turn heat down to medium low. Mix in ube.
Place your egg yolks in a small bowl. Temper your egg yolks by pouring some of the hot ube milk mixture into it, stirring quickly so the eggs don’t curdle. Pour the egg-ube mixture into your saucepan, stirring until the liquid thickens enough to coat your spoon. Add the food coloring to the desired purple (commercial ube ice cream is a distinct radioactive purple shade, but I left mine a more natural pale purple).
Cool to room temperature, then cover and chill in refrigerator for at least 2 hours.
Place frozen bowl on base of ice cream maker and turn it on. Pour chilled ube mixture into the frozen bowl. Churn according to manufacturer’s instructions for 10 to 15 minutes. Enjoy!