|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 12g||61%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 0g||0%|
|Total Sugars 21g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Ube (pronounced ooh-beh) is a purple yam from the Philippines with a mild, sweet flavor. The taste has been described as slightly nutty, or as a cross between vanilla and pistachio. It is frequently incorporated into desserts in Filipino cuisine with ube ice cream being one of the most popular preparations.
Purple yams and taro look similar from the outside, so they can certainly be confused. However, when the skin is peeled back, the difference in color is clear. Taro root grows from the taro plant, and unlike purple yams, they are not a species of yam. Purple yams are nutritious root vegetables filled with antioxidants that may help reduce your blood pressure and blood sugar levels.
The vibrant purple yam is typically boiled and mashed before being incorporated into jams, puddings, sweet breads, and other desserts. If you can't find fresh ube in your local grocery store, it is also available grated and frozen, dried into a powder form, or as ube extract.
Ube has been incorporated into everything from brownies, macarons, cupcakes, and donuts to waffles and pancakes, even lattes and milkshakes. The eye-catching purple color is natural, which can be seen as soon as you slice into one of the raw yams. Depending on the brand of powdered ube and ube extract used in this recipe, the color of the ice cream may vary slightly. If desired, you can augment the color with purple or violet food coloring.
Learn what foods you need to stock your pantry with to cook Filipino recipes.
"This tasty ice cream was simple to put together since it doesn’t require a custard base with eggs. The only cooking required is to rehydrate the ube powder with water. The ube extract I used contained food coloring as well and gave the ice cream a vibrant purple hue." —Young Sun Huh
2 tablespoons ube powder
1 cup water
1 1/2 cups whole milk
1 1/4 cups granulated sugar
3 cups heavy cream
1 1/2 tablespoons ube extract
1 to 2 drops purple or violet food coloring, optional
Place the bowl of an ice-cream maker in the freezer overnight.
Gather the ingredients.
Powdered ube needs to be rehydrated before using in recipes. In a medium saucepan, combine the powdered ube and water.
Heat to a simmer and stir until the mixture becomes thick, about 5 minutes. Remove from heat and let cool completely before incorporating into the ice cream, about 10 minutes.
In a medium mixing bowl, whisk together the milk and granulated sugar until the sugar has dissolved.
Stir in the heavy cream and ube extract.
Note: If you choose, purple or violet food coloring can be added to achieve the desired hue. The color of the ice cream can vary depending on the brand of powdered ube and ube extract used in the recipe.
Mix in the cooled rehydrated ube.
Stir until completely combined.
Churn according to manufacturer's directions, about 25 minutes. The ice cream will have a soft, creamy texture.
If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours.
When rehydrating the ube powder, the mixture will thicken slightly as soon as it comes to a simmer. Continue cooking and stirring the mixture for another 5 minutes or so until the ube powder has thickened further and has had a chance to cook and absorb the water.
How to Store
Store ice cream in a plastic ice cream container, freezer container, or loaf pan. Press a piece of plastic wrap or wax paper over the surface of the ice cream and then cover the container tightly with a lid or foil. Label the ice cream container with the name and date and place it near the back of the freezer to avoid temperature fluctuations. Freeze homemade ice cream for up to 2 months.