Sunday, January 15, 2017

purple yam ice cream

Note: HERE is another better recipe that I whipped up after the post below.

AVOID USING ANYTHING WITH WATER. THAT'S WHY YOU DON'T BOIL THE YAMS, YOU WANT TO AVOID FRESH, WHOLE MILK AND USE CONDENSED MILK OR EVAPORATED MILK (they have been removed of water). FLAVORING EXTRACTS AND FOOD COLOR ARE GEL-BASED INSTEAD OF WATER-BASED.



SORRY for the capital letters. Trying to make a point so you get that creamy textured ice cream. No crunchy ice in between 'bites'.


Special ingredients:

gel-based purple yam (ube) extract by McCormick Philippines®. In any Filipino grocery stores in your area or online (eBay, etc..)

gel-based food coloring in purple or violet (OPTIONAL)

Freeze for at least 6-24 hours:

2 large bowls (preferably Pyrex glass or metal);
metal or wire whisk (for the electric hand beater or stand up mixer)
the container you're going to put the finished ice cream (at least 1/2-1 gallon).

In the refrigerator:

Chill the condensed milk and heavy whipping cream; 6-24 hours.
Chill teaspoons and rubber spatula

Purple yam filling (ube halaya):

makes 3 cups.

Ingredients:

3 large, purple yams
pinch of salt
1/3 cup unsalted butter
1 can good quality condensed milk

Preheat oven to 350° F

Wash and dry yams; place in a square brownie tray or any heat proof glass or metal tray of similar size

Cover tight with aluminum/tin foil

Bake for 1.5 hours 

Cool to room temperature

Peel skin and mash.

Place all ingredients in a food processor and blitz until smooth. Transfer in a bowl and cover with plastic wrap. Refrigerate to chill, 6-24 hours.

after 6 or 24 hours...

ICE CREAM ingredients:

1 good quality condensed milk
2 cups purple yam filling (ube halaya)
2 cups heavy whipping cream
1/3 cup good quality heavy cream
3 teaspoons gel-based ube flavoring as mentioned above
2 teaspoons purple/violet gel-based food coloring as mentioned above

Leave creams in the fridge.

Take out the chilled whisks and 1 bowl from the freezer. Place all ingredients in the bowl and beat on low. Refrigerate.

Wash on cold water the metal/wire whisk. Dry thoroughly.

Take out the creams; take out the remaining frozen bowl.

Beat the creams on medium until you create soft peaks.

Take out the purple yam/ube-milk mixture from the fridge

Pour the whipped creams into the ube-milk mixture and carefully fold.

Do not beat by hand or electric. Slowly fold several times until everything is incorporated.

Transfer into the frozen ice cream container. Cover with lid or plastic wrap. Double wrap with aluminum foil.

Chill in the freezer for 12-24 hours.







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