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Ube Ice Cream Recipe

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Creamy, dreamy homemade ube ice cream made with authentic Filipino purple yam. This stunning violet-colored frozen treat features a unique nutty-sweet flavor that’s absolutely irresistible. Perfect for summer parties or any time you want an impressive dessert!

Ingredients

Scale
  • 1 cup ube halaya (purple yam jam)
  • 2 cups heavy cream, divided
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • 5 large egg yolks
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 2-3 drops purple gel food coloring (optional, for more vibrant color)

Instructions

  1. Prepare the Ube Mixture: In a medium bowl, combine the ube halaya with ½ cup of heavy cream. Whisk until smooth and well blended. Set aside. This step ensures the ube incorporates evenly into your ice cream base.
  2. Heat the Dairy: In a medium saucepan, combine the remaining 1½ cups heavy cream, whole milk, and half of the sugar (about 6 tablespoons). Heat over medium heat, stirring occasionally, until the mixture is steaming hot but not boiling (about 170°F). Small bubbles will form around the edges.
  3. Prepare the Egg Mixture: While the cream mixture heats, whisk together the egg yolks, remaining sugar, and salt in a medium bowl until the mixture becomes pale yellow and slightly thickened, about 2 minutes.
  4. Temper the Eggs: This is the crucial step! Slowly pour about 1 cup of the hot cream mixture into the egg yolk mixture while whisking constantly. This gradually raises the temperature of the eggs without scrambling them. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, whisking continuously.
  5. Cook the Custard: Return the saucepan to medium-low heat. Cook, stirring constantly with a rubber spatula and scraping the bottom of the pan, until the mixture thickens enough to coat the back of a spoon (about 170-175°F on an instant-read thermometer). This should take 5-8 minutes. When you draw your finger across the spatula, it should leave a clean line. Do not let it boil or the eggs will scramble.
  6. Strain and Combine: Remove from heat and immediately strain the custard through a fine-mesh strainer into a clean bowl. This removes any bits of cooked egg for a silky-smooth texture. Whisk in the ube mixture, vanilla extract, and food coloring if using, until completely smooth and uniformly colored.
  7. Chill the Base: Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely cold (40°F or below). This step is essential—a cold base churns better and creates smoother ice cream.
  8. Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes. The ice cream is ready when it reaches a soft-serve consistency and has increased in volume.
  9. Freeze Until Firm: Transfer the churned ice cream to a freezer-safe container. Press plastic wrap or parchment paper directly onto the surface, then cover with a lid. Freeze for at least 4 hours or until firm enough to scoop.
  10. Serve and Enjoy: Let the ice cream sit at room temperature for 5-10 minutes before scooping if it’s very hard. Scoop into bowls or cones and enjoy your homemade Filipino masterpiece!

Notes

  • Ube Halaya Quality: Different brands vary in sweetness and color intensity. Taste your ube halaya first—if it’s very sweet, you might want to reduce the added sugar slightly.
  • No Ice Cream Maker? You can still make this! Pour the custard into a shallow freezer-safe container and freeze, stirring vigorously every 30 minutes for the first 3 hours to break up ice crystals.
  • Storage: Homemade ice cream is best within 2 weeks. After that, ice crystals may form.
  • Temperature Matters: Always ensure your custard is thoroughly chilled before churning for the best texture.
  • Smooth Scoops: Run your ice cream scoop under hot water between scoops for easier serving.

Nutrition

Find it online: https://focialy.com/ube-ice-cream-recipe/