Ingredients:
Ube base
▢ 227 g frozen ube grated and raw (or substitute with purple sweet potatoes)
▢ 56 g butter 4 tbsp / 2 oz
▢ 1 - 2 tsp ube extract optional
▢ 240 mL coconut milk 1 cup, from a can
▢ 50 g white sugar ¼ cup
▢ 50 g brown sugar ¼ cup (if you like it sweeter, increase the brown sugar to 100 g / ½ cup)
▢ 2 tsp lemon juice
▢ 2 tsp vanilla
▢ Pinch of salt
For the ice cream
▢ 360 mL whipping cream 35% fat, 1.5 cups
Place the ube and butter in a non-stick pan.
Cook over medium heat while moving the ube around the pan. Make sure the ube doesn’t burn or stick to the bottom of the pan. Mix it frequently with the butter until cooked through and the mixture looks like mashed potato. This can take about 10 - 15 minutes, depending on the stove.
Add the ube extract if using, and mix it in well with the ube paste.
Place the ube paste in a medium pot, with the coconut milk, sugar, lemon juice, vanilla and salt. Use a stick blender to blend the mixture until nice and smooth.
Heat over medium heat while stirring frequently until the mixture boils, and then thickens to a very thick pudding-like consistency. This can take about 10 - 20 minutes, depending on your stove and pot size.
Place the thick ube base in a large jug or bowl that can hold 4 - 5 cups of water.
Add the whipping cream and fold until the mixture is completely smooth with no lumps.
Cover the jug with plastic wrap and let it chill in the fridge overnight, until the whole mixture is chilled. You should get about 800 - 900 mL of the ice cream base.
The following day, churn the ice cream in your ice cream maker according to the manufacturer's directions. Once churned, transfer the ice cream into a freezer safe container and freeze for at least 3 hours.
If the ice cream hardens too much (this is normal due to the absence of eggs and reduced sugar in this recipe), let it sit at room temperature for a few minutes, and it will soon be easier to scoop.
For the no churn version (please note that the texture will be different)
Measure out the ube base in a measuring jug. You should have about 1.5 cups of the ube base. Let it chill in the fridge until completely chilled.
Measure out 1.5 cups of chilled 35% cream, and whisk it in a cold, metal bowl until it's almost at stiff peaks (mid peaks).
Fold in the chilled ube base until there are no white or dark purple streaks. Place the ice cream in a freezer safe container and freeze for at least 4 - 5 hours, or until frozen.
Creamy, nutty, and absolutely delicious! You can make this Ube Ice Cream with fresh or frozen ube, or even use purple sweet potatoes instead for a treat that is just as vibrant and impressive!
Ube supreme
Ultimate Neapolitan (Blue Bell)
Hey dude! What's the need of a good recipe!!?? Just go to your favourite Ice cream parlours and have one of the tastiest of them:-)
syrup( chocolate or strawberry), VANILLA ice cream, bananas, and a craving for sweets
It probably wouldn't taste as good as regular ice-cream.
Hi there this iis a recipe for ice cream that needs no freezer.Buy a bag of ice cubes , and a bottle of chocolate milk or any other flavour.Put the ice into a blender and add chocolate milk , blend until it is creamy and there you go.
No, you sure don't! You can put the cream mixture from an ice cream recipe in a zip-lock bag and then but that in a much large bag of crushed ice, or a tupperware container of crushed ice and salt. Agitate until the recipe freezes! There are a number of creative ways to do the agitation, the ice cream maker is just more effective and efficient
Ube (purple yam - a Filipino treat) ice cream Uva Rossa ( tart red grape) gelato www.capogirogelato.com
i've put : ice cream 0.7 topping 0.7 and all the customers have enjoyed it the price depends on your popularity
marco polo
Ice cream does not exist on its own in nature. It is a recipe concocted by humans, so it is man-made.
With the Cuisinart ICE-50 compressor ice-cream maker I have: from 20 to 60 minutes, depending on the recipe used.