Awhile back, I bought some frozen grated ube from the Filipino grocery store. Ube, for those of you who don’t know, is purple yam. It’s rather sweet with a mealy sort of texture, and it’s very delicious in cakes and ice cream! After going on an ice cream kick this past summer, I suddenly had a recent craving for ice cream in the middle of winter. Below is the basic recipe that I followed.
1 cup frozen grated ube, thawed
2 cups half-and-half
1 cup heavy cream
3/4 cup sugar
6 egg yolks
1/2 cup frozen shredded young coconut, thawed (optional)
Ube extract (optional, for additional flavor but mainly for color)
Place the thawed ube on a couple layers of cheese cloth and squeeze out as much liquid as possible. After all the liquid is extracted, place the ube in a steamer with foil and steam over low heat for 10 minutes. Make sure to leave some of the steamer holes uncovered. After 10 minutes, remove the ube from the steamer, place in a small bowl, and mash the ube with a wooden spoon until it’s fairly smooth. The ube can be left slightly grittier, but you may have chunks of ube form in your ice cream.
Combine the half-and-half, heavy cream, and sugar in a medium saucepan. Heat the cream mixture until it just begins to simmer, then remove from heat.
In a large mixing bowl, beat the egg yolks until they lighten in color. Temper the eggs by slowly adding the warm cream mixture to the eggs a ladle at a time and whisking continuously. When about a third of the cream mixture has been added to the eggs, pour the warmed egg mixture into the saucepan with the rest of the cream. Continue to cook and whisk over medium-high heat until the mixture thickens slightly and coats the back of a spoon, approximately 170 degrees, or when your finger swiped across the back of the spoon leaves a trail.
Pour the warmed custard into a large bowl through a double layer of cheesecloth. Add the mashed ube (and shredded coconut, if using) to the custard mixture and stir with a whisk to break up any clumps. Add ube extract 1/4 teaspoon at a time until you reach the desired color. Place the bowl of custard in an ice bath and cool. After the custard has cooled, cover and place in the refrigerator over night or at least for 8 hours.
Pour the cold custard mixture into an ice cream maker and process according to the manufacturer’s directions. After the ice cream is finished, place the ice cream in the freezer until it hardens, at least 4 hours.