Ube Ice Cream
Using:
Creamy ube ice cream for a colorful dessert!
Ube Kinampay Powder
Taste the purple magic of the Philippines.
Made from 100% real ube kinampay — Royal Purple Yam — this powder brings the sweet, nutty, and creamy taste of the islands to your kitchen.
You’ll need:
- 2 tablespoons Masarap Ube Kinampay powder
- 1 cup water
- 4 egg yolks
- 1 cup sugar
- 1 ½ cups whole milk
- 1 – 4 teaspoons ube extract 5-20ml
- 1 ½ cups heavy whipping cream
- ¼ teaspoon salt
How to make it:
To Rehydrate the Ube Powder
- Combine the ube powder and water in a saucepan.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to medium and cook, stirring frequently, until the mixture forms a paste similar to a thick pudding. Stir more frequently as the mixture thickens to prevent scorching at the bottom of the pan.
To Make the Ube Ice Cream
- In a mixing bowl, whisk the egg yolks with half of the sugar until the mixture becomes pale and fluffy.
- In a saucepan, heat the milk and the remaining sugar until hot, about 175°F (80°C), but do not allow it to boil.
- Temper the egg yolks: While whisking constantly, slowly pour the hot milk in a thin stream into the egg yolk and sugar mixture to prevent curdling.
- Return the mixture to the saucepan and heat while stirring constantly until it reaches 180°F (82°C). Do not allow the mixture to boil.
- Remove from heat and whisk in the ube paste and ube extract. Stir in the cream and salt.
- Strain the mixture through a fine mesh strainer to ensure a smooth texture.
- Allow the mixture to cool, then chill in the refrigerator until it reaches 40°F (4°C), approximately 4 hours or overnight.
- Churn the mixture in an ice cream machine until it reaches a soft-serve consistency, about 20 minutes. Transfer to a chilled container, cover with plastic wrap, and press the wrap directly onto the surface of the ice cream.
- Freeze until firm, about 4 hours.
- Store the ice cream in the freezer for up to 5 days.
You’ll need:
- 2 tablespoons Masarap Ube Kinampay powder
- 1 cup water
- 4 egg yolks
- 1 cup sugar
- 1 ½ cups whole milk
- 1 – 4 teaspoons ube extract 5-20ml
- 1 ½ cups heavy whipping cream
- ¼ teaspoon salt
How to make it:
To Rehydrate the Ube Powder
- Combine the ube powder and water in a saucepan.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to medium and cook, stirring frequently, until the mixture forms a paste similar to a thick pudding. Stir more frequently as the mixture thickens to prevent scorching at the bottom of the pan.
To Make the Ube Ice Cream
- In a mixing bowl, whisk the egg yolks with half of the sugar until the mixture becomes pale and fluffy.
- In a saucepan, heat the milk and the remaining sugar until hot, about 175°F (80°C), but do not allow it to boil.
- Temper the egg yolks: While whisking constantly, slowly pour the hot milk in a thin stream into the egg yolk and sugar mixture to prevent curdling.
- Return the mixture to the saucepan and heat while stirring constantly until it reaches 180°F (82°C). Do not allow the mixture to boil.
- Remove from heat and whisk in the ube paste and ube extract. Stir in the cream and salt.
- Strain the mixture through a fine mesh strainer to ensure a smooth texture.
- Allow the mixture to cool, then chill in the refrigerator until it reaches 40°F (4°C), approximately 4 hours or overnight.
- Churn the mixture in an ice cream machine until it reaches a soft-serve consistency, about 20 minutes. Transfer to a chilled container, cover with plastic wrap, and press the wrap directly onto the surface of the ice cream.
- Freeze until firm, about 4 hours.
- Store the ice cream in the freezer for up to 5 days.
