Ube Ice Cream

This purple ube ice cream is luxuriously smooth and creamy and packed with rich ube flavor. Learn how to make this homemade purple yam ice cream for the ultimate sweet treat this summer!

Course Dessert, Snack

Cuisine Asian Fusion

Keyword Filipino ice cream, purple ice cream, purple yam ice cream, trader joe's ube ice cream, ube ice cream, ube ice cream recipe

Prep Time 30

Cook Time 20

Chill Time 8

Total Time 8 50

Servings servings

Calories 299kcal

Author Megan

Equipment

Ingredients

5 large egg yolks
⅓ cup (70 g) granulated sugar
2 tablespoon (30 g) condensed milk
1 cup (250 ml) heavy cream
1 cup (250 ml) whole milk
½ teaspoon (3 g) salt
⅓ cup (110 g) ube halaya
½ teaspoon (5 g) ube extract
½ teaspoon (3 g) vanilla extract

Toppings

Toasted coconut

Instructions

Whisk eggs. In a mixing bowl, whisk the egg yolks and sugar until smooth and light pale yellow.
Heat heavy cream and milk. In a small saucepan, on medium low heat, mix the condensed milk, heavy cream milk, and salt until combined. Cook until steaming about 130°F or 54°C. Do not let it boil. Remove from heat.
Temper the eggs. While whisking the egg mixture, slowly pour 1 cup of the hot milk mixture into the egg yolk mixture. Mix until combined. Then pour the tempered eggs back into the warm heavy cream saucepan.
Cook to 180°F or 82°C. Add the vanilla extract and mix until combined. Return the mixture to the stove and cook on medium low until the mixture reaches 180°F or 82°C stirring constantly. Do not let the mixture boil. The mixture is done when it has thickened and can coat the back of a spoon.
Add the ube. Remove from heat. Whisk in the ube halaya and ube extract until combined.
Sift the cream. Sift the mixture through a fine mesh sieve into a large mixing bowl to remove any clumps.
Chill the ube cream. Cover and chill the ube cream in the refrigerator until the cream reaches 40°F or 4°C about 4 hours or overnight.
Churn. Pour the cream into an ice cream maker and churn for 15-20 minutes until the ice cream reaches a soft serve consistency.
Freeze. Transfer to a chilled container. Cover with plastic wrap, pressing the plastic onto the surface of the ice cream. Freeze until firm about 4 hours or overnight.

Notes

Use a thermometer to temper your eggs. Tempering your eggs is an important step for making your eggs safe to eat. The easiest way to temper your eggs is by using a thermometer to know if the heavy cream mixture is warm enough yet not too hot to add to your eggs.
Sift your heavy cream mixture. Remember to sift the ube ice cream maker before chilling! This will guarantee a smooth, creamy consistency without any clumpy egg pieces.
Chill your ube ice cream mixture before churning. This is one of the most important steps for cream and soft purple ice cream! You need to chill your Filipino ice cream to 40°F or 4°C before adding it to the ice cream maker for optimal consistency.
Remember to freeze your ice cream maker bowl before churning. When you are chilling your purple ice cream mixture, make sure to also put your ice cream maker bowl in the freezer to give it time to freeze.
Do not over-churn your ice cream. Make sure the maximum time this Filipino ice cream spends in the ice cream maker is 20 minutes. Any longer and the ice cream will become hard and icy.

Nutrition