Purple yam from the Philippines is called ube, and one of the most popular uses for the flavor is in ice cream!
You can easily find this flavor of ice in grocery stores. It’s quite a task to make at home!
RECIPE
Ingredients:
Gel-based ube extract (McCormick brand is good)
Gel-based food coloring (purple/violet)
Freeze for at least 6-24 hours:
2 large bowls (preferably Pyrex glass or metal);
metal or wire whisk (for the electric hand beater or stand up mixer)
the container you’re going to put the finished ice cream (at least 1/2-1 gallon).
In the refrigerator:
Chill the condensed milk and heavy whipping cream; 6-24 hours.
Chill teaspoons and rubber spatula
Purple yam filling (ube halaya):
makes 3 cups.
Ingredients:
3 large, purple yams (or at least 1.5 lb)
pinch of salt
1/3 cup unsalted butter
1 can good quality condensed milk
Preheat oven to 350° F
Wash and dry yams; place in a square brownie tray or any heat proof glass or metal tray of similar size
Cover tight with aluminum/tin foil
Bake for 1.5 hours
Cool to room temperature
Peel skin and mash.
Place all ingredients in a food processor and blitz until smooth. Transfer in a bowl and cover with plastic wrap. Refrigerate to chill, 6-24 hours.
after 6 or 24 hours…
ICE CREAM ingredients:
1 good quality condensed milk
2 cups purple yam filling (ube halaya)
2 cups heavy whipping cream
1/3 cup good quality heavy cream
3 teaspoons gel-based ube flavoring as mentioned above
2 teaspoons purple/violet gel-based food coloring as mentioned above
Leave creams in the fridge.
Take out the chilled whisks and 1 bowl from the freezer. Place all ingredients in the bowl and beat on low. Refrigerate.
Wash on cold water the metal/wire whisk. Dry thoroughly.
Take out the creams; take out the remaining frozen bowl.
Beat the creams on medium until you create soft peaks.
Take out the purple yam/ube-milk mixture from the fridge
Pour the whipped creams into the ube-milk mixture and carefully fold.
Do not beat by hand or electric. Slowly fold several times until everything is incorporated.
Transfer into the frozen ice cream container. Cover with lid or plastic wrap. Double wrap with aluminum foil.
Chill in the freezer for 12-24 hours.