Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1 vanilla bean, split and scraped
- 1 cup ube (purple yam) jam or puree
- 6 egg yolks
Special equipment needed:
- Ice cream maker
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, sugar, and vanilla bean. Heat over medium heat, stirring occasionally, until the mixture reaches 170°F on a candy thermometer.
2. Remove the pan from the heat and discard the vanilla bean.
3. In a separate bowl, whisk the egg yolks until pale and frothy.
4. Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
5. Pour the egg mixture back into the saucepan with the remaining cream mixture and stir to combine.
6. Cook the mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
7. Remove the pan from the heat and stir in the ube jam or puree until fully combined.
8. Strain the mixture through a fine-mesh sieve into a clean bowl.
9. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming.
10. Chill the mixture in the refrigerator for at least 4 hours or overnight.
11. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
12. Transfer the ice cream to a freezer-safe container and freeze until firm, about 4 hours.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 4 hours or overnight
Freezing time: 4 hours
5. Temperature:
Heat cream mixture to 170°F on a candy thermometer.
Serving size:
Makes about 1 quart of ice cream.
Nutritional information:
Per serving (1/2 cup):
Calories: 280
Fat: 18g
Saturated Fat: 11g
Cholesterol: 160mg
Sodium: 45mg
Carbohydrates: 26g
Fiber: 0g
Sugar: 25g
Protein: 3g
Substitutions for ingredients:
- Ube jam or puree can be substituted with mashed purple sweet potato or taro root.
- Whole milk can be substituted with 2% or skim milk.
Variations:
- Add chopped toasted nuts or chocolate chips to the ice cream before freezing.
- Swirl in some caramel or chocolate sauce for added flavor.
Tips and tricks:
- Make sure to temper the egg yolks slowly to prevent curdling.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- For a stronger ube flavor, add more jam or puree to the mixture.
Storage instructions:
Store the ice cream in a freezer-safe container with a tight-fitting lid for up to 2 weeks.
Reheating instructions:
Allow the ice cream to soften at room temperature for a few minutes before scooping.
Presentation ideas:
Serve the ice cream in a bowl or cone and top with whipped cream and a sprinkle of crushed nuts or chocolate shavings.
Garnishes:
Whipped cream, crushed nuts, chocolate shavings, or a drizzle of caramel or chocolate sauce.
Pairings:
Serve the ice cream with fresh fruit or a slice of cake for a delicious dessert.
Suggested side dishes:
None.
Troubleshooting advice:
- If the mixture curdles, strain it through a fine-mesh sieve before chilling and churning.
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before scooping.
Food safety advice:
Make sure to cook the egg mixture to a safe temperature of 160°F to prevent any risk of foodborne illness.
Food history:
Ube is a popular ingredient in Filipino cuisine and is often used in desserts such as ice cream, cakes, and pastries.
Flavor profiles:
This ice cream has a rich and creamy vanilla flavor with a subtle nuttiness and a vibrant purple color from the ube.
Serving suggestions:
Serve the ice cream as a refreshing dessert on a hot summer day or as a sweet treat after dinner.
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Region: Philippine