Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Watch how to make this recipe.
Ube Ice Cream
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- Level: Intermediate
- Total: 13 hr (includes chilling and freezing time)
- Active: 1 hr
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 258
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 0 g
- Sugar
- 20 g
- Protein
- 4 g
- Cholesterol
- 141 mg
- Sodium
- 266 mg
Ube (purple potato) is a popular ice cream flavor in the Philippines and beyond, known for its vibrant purple color and nutty, earthy flavor. This indulgent version is enhanced by the complementary flavors of vanilla and malted milk and gets richness from lots of egg yolks. It’s a great addition to the Filipino dessert halo-halo and delicious served on its own.
- Level: Intermediate
- Total: 13 hr (includes chilling and freezing time)
- Active: 1 hr
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 258
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 0 g
- Sugar
- 20 g
- Protein
- 4 g
- Cholesterol
- 141 mg
- Sodium
- 266 mg
Ingredients
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Directions
Special equipment:
an instant-read thermometer; an ice-cream maker- Combine the heavy cream, whole milk and corn syrup in a medium saucepan and bring to a slight boil over medium heat. Lower the heat to medium low.
- Whisk together the sugar, malted milk and 1 teaspoon salt in a medium bowl. Whisk in the egg yolks until well incorporated and the mixture is a thick paste. While whisking constantly, very slowly ladle in about half the hot milk mixture into the egg mixture, pouring in a thin stream and whisking until thoroughly mixed. Slowly stir the tempered ingredients back into the saucepan.
- Cook the egg mixture over low heat while stirring constantly with a rubber spatula, scraping the sides and bottom frequently. Cook until the mixture thickens and the temperature reaches 185 degrees F on an instant-read thermometer, about 7 minutes. Remove from the heat and pour the mixture through a fine-mesh strainer set over a large heat-proof bowl to remove any lumps. Whisk in the ube extract and vanilla bean paste. Cover and refrigerate 8 hours or overnight. Place a 9-by-5-by-3-inch metal loaf pan in the freezer.
- Once chilled, process the ube mixture in an ice-cream maker according to the manufacturer's instructions. Transfer the churned ice cream to the cold metal loaf pan, cover the top with plastic wrap and freeze for at least 4 hours before serving.
