Ube Ice Cream

3.7
(20)

Purple sweet potatoes (yes, potatoes!) give this homemade ice cream recipe its vivid color. Sprinkle with shredded coconut to crank up the tropical feel of this dessert.

Ingredients

  • 2 cup half-and-half

  • ¾ cup canned coconut milk

  • ¾ cup sugar

  • 3 egg yolks

  • ½ teaspoon vanilla

  • 1 ½ cup cooked, mashed ube (Japanese purple yam), cooled

  • ½ cup shredded coconut, toasted

Directions

  1. In a medium saucepan combine half and half, coconut milk, and sugar. Cook over medium heat until sugar is dissolved, whisking constantly.

  2. In a medium bowl, whisk egg yolks until smooth. Gradually whisk in about 1 cup of the hot half-and-half mixture; return all to saucepan. Cook and stir over medium-low heat until mixture coats the back of a spoon (170°F). Remove from heat, add vanilla.

  3. Transfer mixture to a heat-proof bowl and cover and chill 4 to 24 hours. Stir in ube.

  4. Freeze chilled mixture in a 1 1/2-quart ice cream freezer according to manufacturer's directions. Ripen (transfer to a freezer-safe container and freeze) for 6 hours. Sprinkle each serving of ice cream with shredded coconut, if desired.

    Ube Ice Cream
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