Ube Ice Cream
Here I am posting another common Filipino ice cream mostly unknown to non-Filipinos, the Ube Ice Cream. This ice cream is one of the best sellers in the Philippines due to its unique taste that suits well to the Filipino palate as well as it common use in a dessert called Halo Halo. This ice cream’s main ingredient is ube or purple yam, a root crop variant of yam distinguished by its bright lavender colour; it is very common in tropical locations like South America, Africa, Australia and South East Asia. Also called as greater yam, Guyana arrowroot, ten-months yam, water yam or winged yam this root crop is not just used in ice cream but in different dessert items such as cake, milk, jam, cookies, tart and lots more.
I know this might sound weird to others but again you have to trust me as this is a really good ice cream worth trying.
- In a sauce pan combine cream, milk and sugar. Heat slowly while continuously mixing until it reaches nearly boiling point (do not boil) and sugar is completely dissolved
- Place egg yolks in a mixing bowl then slowly pour around a cup of the heated cream mixture while whisking.
- Pour egg mixture to the sauce pan then continue to heat while continuously mixing. Dip a tablespoon and see if liquid sticks to the back side, if it does then you can now turn the heat off.
- Place in a heat proof container; add drops of red food colour and blue food colour, continue adding until desired colour is achieved.
- Add vanilla extract then let it cool down, once cooled down place in the fridge for at least four hours.
- Prepare your ice cream maker and pour the cream mixture together with mashed ube, churn according to ice cream manufacturer’s instruction. Mine took 30-35 minutes.
- You can now eat the ice cream at this stage, but if you prefer a firm ice cream freeze for at least 6 hours.