Ube Purple Yam Ice Cream (Print Version)
Vibrant purple yam frozen dessert with creamy texture and authentic Filipino flavor
# What You'll Need:
→ Ube Base
01 - 1 cup ube halaya (purple yam jam)
02 - 1 tablespoon ube extract
→ Cream Mixture
03 - 2 cups heavy cream, cold
04 - 1 cup whole milk, cold
05 - 1 cup sweetened condensed milk
→ Flavor Enhancers
06 - 1/4 teaspoon kosher salt
07 - 1 teaspoon vanilla extract
# How-To Steps:
01 - In a blender or large mixing bowl, combine ube halaya, ube extract, sweetened condensed milk, whole milk, salt, and vanilla extract. Blend or whisk until completely smooth and well combined.
02 - In a separate chilled bowl, whip the heavy cream using an electric mixer until stiff peaks form.
03 - Gently fold the ube mixture into the whipped cream using a spatula, being careful not to deflate the cream. Mix until just combined and the color is uniform.
04 - Pour the mixture into a loaf pan or freezer-safe container. Smooth the top with a spatula.
05 - Cover tightly with plastic wrap or a lid and freeze for at least 6–8 hours, or until firm.
06 - For best texture, let the ice cream sit at room temperature for 5 minutes before scooping and serving.
# Expert Tips:
01 -
- No ice cream maker needed - just a bowl and a whisk
- The earthy vanilla flavor of purple yam creates something completely unique
- That stunning purple color makes people stop and ask questions
02 -
- Cold heavy cream whips faster and holds more air - stick it in the freezer for 10 minutes first
- Overmixing when folding will deflate the cream and leave you with icy, dense ice cream
- The longer it freezes, the firmer it becomes - perfect for scooping after 8 hours minimum
03 -
- Add ube extract drop by drop - too much can taste medicinal
- Freeze your container for 15 minutes before pouring in the mixture for faster setting