If you have seen a type of ice cream in a bright purple color in the ice cream parlor, it is likely that it is ube ice cream, a classic flavor that is very popular in the Philippines and Indonesia. Its natural purple color is due to ube, a tuber also known as purple yam. You could try finding a box of grated ube from a well-stocked ethnic food store or making it from a whole tuber. Cook the ube before making ice cream, which also requires the use of sugar, milk and cream. Alternatively, after cooking the yam, you can make a vegan version of the ice cream using coconut milk and maple syrup. Once you have prepared the base of the ube ice cream, mix it with an ice cream maker following the instructions in the manual and serve it!
Ingrediants
Ube Classico ice cream
- 250 g of grated ube
- 250 ml of whole milk
- 145 g of sugar
- 350 ml of fresh cream
Makes about 5 servings
Vegan Ube ice cream
- 350 ml of whole coconut milk
- 1 tablespoon of maranta starch
- 60 ml of maple syrup
- 180 g of ube puree or 250 g of boiled and chopped ube
- 2 teaspoons of vanilla extract
Doses for 6 servings
Steps
Part 1 of 2: Making Classic Ube Gelato
Step 1. Prepare a steamer basket and cook the grated ube
Take a bag of grated ube and measure 250 g. Fill a saucepan with about 2 inches of water and bring it to a boil. It just needs to simmer, so turn the heat down and put the basket inside. Close with the lid. Steam the ube for 15 minutes. It should soften completely.
You can also buy a whole ube and make it at home. Put on a pair of kitchen gloves to peel it, otherwise it may cause itchy hands during the procedure, and grate it
Step 2. Crush the steamed ube
Remove the lid from the pot and remove the ube. Move it to a small bowl and mash it with a fork until smooth and homogeneous.
Step 3. Heat milk and sugar
Take a medium saucepan, then pour in 250ml of whole milk and 145g of sugar. Adjust the heat to a moderate temperature and mix the ingredients until the liquid just begins to boil. Turn off the heat.
The sugar should dissolve completely as the milk warms up. This way, you will get a smooth and creamy ice cream
Step 4. Mix the ube and fresh cream together
In the saucepan, pour 350 ml of fresh cream and the steamed ube. Carefully insert a hand blender into the pot and turn it on. Blend the two ingredients until the mixture is completely smooth and homogeneous.
If you don't have a hand blender, you could pour the two ingredients into the jug of a regular blender. Blend them until completely blended
Step 5. Filter and let the mixture cool
Place a colander or sieve over a medium bowl. Slowly pour in the mixture to filter it, so that the liquid is transferred into the container. Cover it with a sheet of cling film and keep it in the fridge for at least 2 hours. It must become completely cold before it is placed in the ice cream maker.
Solid particles that remain in the strainer can be thrown away
Step 6. Blend the mixture using an ice cream maker
Configure the machine according to the instructions given in the manual. Remove the cold mixture from the refrigerator and pour it into the frozen basket of the ice cream maker. Turn it on and let the mixture be mixed. The ice cream processing takes about 10-15 minutes.
If you prefer the ice cream to have a more similar consistency to the one on tap, you can serve it immediately after taking it out of the ice cream maker. If you prefer it more compact, freeze it for a few hours before eating it
Part 2 of 2: Making Vegan Ube Ice Cream
Step 1. Prepare the ube
If you want to make ice cream using a whole ube, take a single purple yam and peel it. Carefully cut it into pieces until you get about 250 g. Put it in a saucepan, cover it with water and bring to a boil. Boil the ube until it softens completely. Drain it when cooked and move it to the jug of a blender.
- You may want to wear gloves to prevent ube from causing itchy hands.
- If you want to use frozen ube puree, you will need to buy a 100g bag and thaw it before use. Put it in the blender jar.
Step 2. Blend the ice cream ingredients
Measure 350ml of whole coconut milk and pour it into the jug. Add 1 tablespoon of maranta starch and 60 ml of maple syrup. Cover and blend until you get a completely smooth mixture.
If you can't find maranta starch, you can use tapioca flour or cornstarch
Step 3. Boil the mixture
Remove the lid from the jug and pour the mixture into a medium saucepan. Adjust the heat to medium-high to bring the mixture to a boil. Stir it from time to time to keep it from sticking. Turn off the heat and whisk the mixture.
The mixture will thicken slightly as it cooks. Whipping it will prevent lumps from forming
Step 4. Incorporate the vanilla extract by beating it and put the mixture to cool
After removing the mixture from the heat, add 2 teaspoons of vanilla extract. Pour it into an airtight container and place it in the fridge to cool. You should let it cool for at least 2 hours or overnight.
The mixture must become completely cold before processing with the ice cream maker
Step 5. Blend the ice cream base with the ice cream maker
Prepare the machine following the instructions in the manual. Pour the cold base into the frozen basket of the ice cream maker and turn it on. Let it work the ice cream until it is solid and compact. You can serve it immediately if you prefer it to have a fluffy texture.
