Creamy Purple Yam Ice Cream (Print Version)
Vibrant Filipino purple yam ice cream with rich, creamy texture and unique sweet flavor.
# What You Need:
→ Ube Base
01 - 1 cup ube halaya (purple yam jam)
02 - 1 tablespoon ube extract
→ Cream Mixture
03 - 2 cups heavy cream, cold
04 - 1 cup whole milk, cold
05 - 1 cup sweetened condensed milk
→ Flavor Enhancers
06 - 1/4 teaspoon kosher salt
07 - 1 teaspoon vanilla extract
# How To Make:
01 - In a blender or large mixing bowl, combine the ube halaya, ube extract, sweetened condensed milk, whole milk, salt, and vanilla extract. Blend or whisk until completely smooth and well combined.
02 - In a separate chilled bowl, whip the heavy cream until stiff peaks form using an electric mixer.
03 - Gently fold the ube mixture into the whipped cream using a spatula, being careful not to deflate the cream. Mix until just combined and the color is uniform.
04 - Pour the mixture into a loaf pan or freezer-safe container. Smooth the top with a spatula.
05 - Cover tightly with plastic wrap or a lid and freeze for at least 6–8 hours, or until firm.
06 - For best texture, let the ice cream sit at room temperature for 5 minutes before scooping and serving.
# Expert Tips:
01 -
- No ice cream maker required, just a freezer and some patience
- That stunning purple color makes everyone reach for their phone before they even taste it
02 -
- Overwhipping the cream makes it grainy, stop as soon as stiff peaks form
- Deflating the whipped cream while folding results in icy, dense ice cream
03 -
- Chill your mixing bowl in the freezer for 10 minutes before whipping cream
- Press plastic wrap directly onto the surface to prevent ice crystals