Ingredients with Measurements:
- 2 cups ube halaya (purple yam jam)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 2 cups heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- Ice cream maker
- Rubber spatula
- Mixing bowls
Step-by-step instructions:
1. In a mixing bowl, combine ube halaya, sweetened condensed milk, evaporated milk, vanilla extract, and salt. Mix well until smooth.
2. In another mixing bowl, whip the heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the ube mixture until well combined.
4. Pour the mixture into the ice cream maker and churn according to the manufacturer's instructions.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.
- Time:
Preparation time: 15 minutes
- Churning time: 20-25 minutes
- Freezing time: 4 hours or more
5. Temperature:
- Churning temperature: 20-25°F
- Freezing temperature: 0°F
Serving size:
- Makes about 1 quart of ice cream
- Serving size: 1/2 cup
Nutritional information:
- Calories: 300
- Fat: 18g
- Carbohydrates: 30g
- Protein: 4g
- Sugar: 25g
Substitutions for ingredients:
- Ube halaya can be substituted with other fruit jams or purees.
- Sweetened condensed milk can be substituted with sugar or honey.
- Evaporated milk can be substituted with whole milk or cream.
- Heavy cream can be substituted with coconut cream or whipped coconut cream.
Variations:
- Add chopped nuts or toasted coconut flakes for texture.
- Swirl in some chocolate fudge or caramel sauce for added sweetness.
- Add some crushed cookies or graham crackers for a crunchy twist.
Tips and tricks:
- Make sure the ube mixture is well combined before adding the whipped cream.
- Chill the ice cream maker bowl in the freezer overnight for best results.
- Freeze the ice cream in an airtight container to prevent ice crystals from forming.
Storage instructions:
- Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
- Let the ice cream sit at room temperature for a few minutes to soften before serving.
Presentation ideas:
- Serve the ice cream in a waffle cone or bowl.
- Top with whipped cream and sprinkles for a festive look.
Garnishes:
- Fresh fruit slices, such as strawberries or mangoes.
- Chocolate shavings or cocoa powder.
- Caramel sauce or fruit syrup.
Pairings:
- Serve with a warm slice of cake or pie.
- Pair with a cup of hot coffee or tea.
Suggested side dishes:
- Fresh fruit salad.
- Warm bread pudding.
Troubleshooting advice:
- If the ice cream is too soft, freeze for a few more hours.
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
Food safety advice:
- Use pasteurized dairy products to prevent foodborne illness.
- Wash hands and utensils thoroughly before and after handling food.
Food history:
- Ube halaya is a popular Filipino dessert made from purple yam.
- Ice cream was first introduced in the United States in the 18th century.
Flavor profiles:
- Ube halaya has a sweet and nutty flavor.
- Ice cream is creamy and sweet.
Serving suggestions:
- Serve the ice cream as a dessert or snack.
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Region: Philippine