Ube-Coconut Ice Cream
- Level: Easy
- Yield: about 1 quart of ice cream
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 243
- Total Fat
- 13
- Saturated Fat
- 10
- Carbohydrates
- 30
- Dietary Fiber
- 1
- Sugar
- 22
- Protein
- 2
- Cholesterol
- 28
- Sodium
- 49
- Total: 2 hr (plus 8 hr freezing)
- Active: 20 min
Ingredients
1 1/4 cups whole milk
1 cup ube halaya (purple yam jam)
1/2 cup canned unsweetened coconut cream
5 tablespoons cream of coconut (such as Coco López)
3/4 cup heavy cream
2 teaspoons ube extract
Pinch of salt
Directions
- Combine the milk, jam, coconut cream and cream of coconut in a blender and puree until smooth. Strain through a fine-mesh sieve into a medium saucepan and add the heavy cream, ube extract and salt.
- Bring the mixture to a simmer over medium heat, whisking; simmer for about 2 minutes to thicken slightly and fully emulsify the ingredients. Remove the pan from the heat and pour the mixture into a bowl or large measuring cup. Let cool, stirring occasionally, then cover and refrigerate until cold, 1 to 2 hours.
- Churn in an ice cream maker according to the manufacturer’s directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 8 hours.