Homemade Ube Ice Cream
No more paying close to $10 for a quart of our favorite Filipino ice cream. Make Homemade Ube Ice Cream and don't forget the macapuno strings.
Ingredients
- 16 oz frozen grate purple yam defrosted
- 16 oz frozen coconut milk defrosted
- ½ cup unsalted butter
- 1 cup white sugar
- 14 oz sweetened condensed milk
- 2 cups heavy whipping cream
- 1 tsp McCormick Ube Flavor
- 1 cup Macapuno Strings jar
Instructions
- In a pot combine yams and coconut milk on medium heat, stir frequently for 10 minutes, don't let it burn.
- Add butter, condensed milk and sugar stir well. Place into mixing bowl and allow to cool to room temperature.
- Rough chop Macapuno strings, and add to bowl (after ingredients in pot are at room temperature).
- Refrigerate until completely cooled.
- Once cooled, add heavy whipping cream, whip on high setting until consistency thickens about 10 minutes.
- Pour mixture into freeze proof container, and freeze for 5 hours.
Notes
Tips: An electric hand mixer with whisk attachment is recommended.