When I first realized how surprisingly easy it is to make homemade ice cream, Homemade Ube Ice Cream was at the top of my list. I’ve been doing my best to space out my ice cream recipes so you don’t think this has completely changed into just an ice cream blog, but this one is too good to keep to myself much longer!
If you haven’t had ube before, ube is a sweet purple yam with a slightly nutty and vanilla flavor which lends itself perfectly for desserts. To add ube flavor, this recipe uses both Ube Halaya and Ube Flavor. Ube Halaya is mashed purple yam combined with condensed milk. Ube Flavor, or extract, obviously adds more ube flavor, but it also contains purple dye in it to amp up that beautiful purple color. Both ube halaya and ube flavor can be found at most Asian grocery stores.
Let’s get churning!
Recommended tools (paid links):
- electric ice cream maker
- fine mesh strainer
- saucepan
- Blender or immersion blender
- freezer-safe container
Ingredients:
- 2 cups heavy cream
- 2 cups whole milk
- 6 egg yolks
- 1 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1 tablespoon ube flavor
- 1/2 cup ube halaya
Add the heavy cream and whole milk to a large saucepan over medium heat. Heat, stirring occasionally, until steam is rising from the mixture, about 5 minutes.
While the cream mixture heats, separate your egg whites from your egg yolks, reserving the egg whites for another use. Add the egg yolks and the sugar to a bowl, then whisk until fully combined.
When the cream mixture is heated, ladle out about 1/2 cup and slowly whisk it into the egg mixture to bring the temperature of the eggs up. This helps keep them from scrambling when you add them to the remaining cream mixture. Whisk the mixture until smooth.
Pour the egg mixture into the saucepan with the remaining cream mixture, and stir in 1/4 teaspoon salt. Heat for 10 minutes, taking care not to boil the mixture. (You may need to lower you heat to medium low. You want it still steaming, just not boiling). Stir occasionally.
The mixture will thicken, and should be able to coat the back of a wooden spoon.
Pour the mixture through a fine mesh sieve into a large bowl, or the bowl of a blender.
Add the vanilla extract, ube flavor, and 1/2 cup ube halaya, then blend until fully combined. (If using a traditional blender, be sure to remove the center of the top and add a paper towel over the opening before blending so that some of the heat can escape.)
Pour this mixture once again through a fine mesh sieve. This is to separate out any ube halaya that may not have fully dissolved in the mixture.
Let the mixture cool for about 10 minutes, then cover and refrigerate overnight, or for at least 8 hours. If your ice cream maker requires you to do so, add in your ice cream maker bowl to your freezer.
The next day, pour the mixture into your ice cream maker.
Follow the manufacturer’s instructions to churn into ice cream; mine took about 15 minutes total.
Scoop out the mixture into a freezer safe quart-sized container.
Freeze until firm, at least 4 hours. Note: Depending on your ice cream maker size, you may need to churn your ice cream in batches.
Look at that color!
The nutty vanilla flavor of the ube is really fantastic in ice cream form!
Homemade Ube Ice Cream
Ingredients
- 2 cups heavy cream
- 2 cups whole milk
- 6 egg yolks
- 1 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1 tablespoon ube flavor
- 1/2 cup ube halaya
Instructions
- Add the heavy cream and whole milk to a large saucepan over medium heat.
- Heat, stirring occasionally, until steam is rising from the mixture, about 5 minutes.
- While the cream mixture heats, separate your egg whites from your egg yolks, reserving the egg whites for another use.
- Add the egg yolks and the sugar to a bowl, then whisk until fully combined.
- When the cream mixture is heated, ladle out about 1/2 cup and slowly whisk it into the egg mixture to bring the temperature of the eggs up.
- This helps keep them from scrambling when you add them to the remaining cream mixture.
- Whisk the mixture until smooth.
- Pour the egg mixture into the saucepan with the remaining cream mixture and stir in 1/4 teaspoon salt.
- Heat for 10 minutes, taking care not to boil the mixture. (You may need to lower you heat to medium low. You want it still steaming, just not boiling). Stir occasionally. The mixture will thicken and should be able to coat the back of a wooden spoon.
- Pour the mixture through a fine mesh sieve into a large bowl, or the bowl of a blender.
- Add the vanilla extract, ube flavor, and 1/2 cup ube halaya, then blend until fully combined. (If using a traditional blender, be sure to remove the center of the top and add a paper towel over the opening before blending so that some of the heat can escape.)
- Pour this mixture once again through a fine mesh sieve. This is to separate out any ube halaya that may not have fully dissolved in the mixture.
- Let the mixture cool for about 10 minutes, then cover and refrigerate overnight, or for at least 8 hours. If your ice cream maker requires you to do so, add in your ice cream maker bowl to your freezer.
- The next day, pour the mixture into your ice cream maker.
- Follow the manufacturer’s instructions to churn into ice cream; mine took about 15 minutes total.
- Scoop out the mixture into a freezer safe quart-sized container.
- Freeze until firm, at least 4 hours. Note: Depending on your ice cream maker size, you may need to churn your ice cream in batches.
