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Ube Purple Yam Ice Cream

Ube Purple Yam Ice Cream
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The Ube Purple Yam Ice Cream is a beloved, halal-friendly family recipe, perfected to offer a nourishing and delicious experience. It's a no-churn dessert with a vibrant royal purple hue and an incredibly silky, rich texture. Boasting a unique nutty and vanilla-like taste, this treat is free from artificial preservatives and serves as a showstopper for any gathering, introducing international flavors to the dining table. It's easily customizable for sweetness and provides a comforting, luxurious experience.

Ingredients

Scale

1 cup Ube Halaya (Purple Yam Jam)
2 cups Heavy Cream
1 can (14 oz) Condensed Milk
1 teaspoon Alcohol-Free Ube Extract
1/2 cup Whole Milk
1 pinch Sea Salt

Instructions

  1. Prepare the Ube Base: In a large mixing bowl, combine the ube halaya, condensed milk, whole milk, and ube extract. Whisk these together until the mixture is smooth and the color is uniform. This base provides the heart of your Ube Purple Yam Ice Cream
  2. Whip the Cream: In a separate chilled bowl, pour in your cold heavy cream. Use a hand mixer or stand mixer to whip the cream until stiff peaks form. Be careful not to over-whip, or you will end up with butter!
  3. Fold Gently: Take a small portion of the whipped cream and stir it into the ube base to lighten it. Then, gently fold the remaining whipped cream into the ube mixture using a spatula. This step ensures your Ube Purple Yam Ice Cream stays light and airy
  4. Add the Pinch of Salt: Sprinkle in your pinch of sea salt and give it one final, gentle fold. This highlights the natural flavors of the Ube Purple Yam Ice Cream
  5. Freeze: Pour the mixture into a freezer-safe container or a loaf pan. Smooth the top with your spatula. Cover the surface directly with parchment paper to prevent ice crystals from forming on your Ube Purple Yam Ice Cream
  6. Wait Patiently: Place the container in the freezer for at least 6 to 8 hours, or ideally overnight. Your Ube Purple Yam Ice Cream needs this time to set perfectly

Notes

Substitutions & Variations: If you cannot find fresh ube, use frozen grated ube, steamed until soft. For dairy-free, swap heavy cream for full-fat coconut cream and condensed milk for condensed coconut milk; ensure all coconut products are halal certified. For textured ice cream, fold in small chunks of cooked purple yam. A swirl of halal-friendly caramel can be added for decadence. Sea salt can be replaced with a touch of halal-friendly honey. Ensure all additions are 100% halal.

Pro Tips: Chill your mixing bowl and beaters before whipping cream for maximum volume. Ensure ube halaya is at room temperature before mixing to prevent lumps. Use alcohol-free ube extract for halal compliance and iconic purple color. For creamier results, an ice cream maker can be used, but the no-churn method works well. Let ice cream sit for five minutes before scooping for perfect texture. Always use high-quality halal certified ingredients.

Storage & Reheating: Store in an airtight container to prevent freezer smells. Press plastic wrap or wax paper directly onto the surface to prevent freezer burn. Stays fresh for up to two weeks. No reheating needed; if too hard, move to refrigerator for 15 minutes before serving for gentle thawing to preserve fluffy structure.

Nutrition

Find it online: https://fabiloustaste.com/ube-purple-yam-ice-cream/