Recipes and Cooking Ube Ice Cream 3.7 (20) 1 Review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 1, 2017 Print Rate It Share Share Tweet Pin Email 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 In a medium saucepan combine half and half, coconut milk, and sugar. Cook over medium heat until sugar is dissolved, whisking constantly. 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. Transfer mixture to a heat-proof bowl and cover and chill 4 to 24 hours. Stir in ube. 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. Rate it Print