No Churn Ube Ice Cream
No ice cream machine necessary. All you need is a hand mixer to make this rich and creamy no churn ube ice cream! Yield: about 1 quart
Servings: 8
Ingredients
Ube Halaya:
- 1 packet powdered purple yam (116 g)
- ½ cup granulated sugar (100 g)
- ¾ cup evaporated milk (192 g)
- ½ cup sweetened condensed milk (170 g)
- 1/2 cup water (113 g)
- 1 Tablespoon unsalted butter (14 g)
- ½ teaspoon vanilla extract
- 1 teaspoon ube extract
Ube Ice Cream:
- ⅔ cup ube halaya (200 g)
- ¾ cup evaporated milk (192 g)
- ½ cup sweetened condensed milk (170 g)
- 2 cups heavy cream, very cold (454 g)
- 1 teaspoon ube extract
Instructions
Ube Halaya:
- In a medium heavy bottom sauce pot, whisk together ube powder, sugar, evaporated milk, sweetened condensed milk, and water until smooth.
- Set over low-medium heat. Stir frequently to ensure mixture does not burn along the sides. Cook for 15-20 minutes until mixture has thickened to a paste-like consistency.
- Remove from heat. Stir in butter, vanilla, and ube extract. Transfer to a heat safe container. Allow to cool. Cover and let chill in the fridge for at least 4 hours, or overnight.
Ube Ice Cream:
- In a medium bowl, whisk together ube halaya, evaporated milk, and sweetened condensed milk until smooth. Set aside.
- In a large bowl, whip chilled heavy cream to soft peaks. Add liquid mixture and ube extract. Continue to whip to firm or stiff peaks.
- Transfer mixtuer to a freezer safe container. Spread into an even layer. Cover. Freeze for at least 6 hours, overnight is ideal.
- Allow ice cream to sit at room temperature for 5 minutes before scooping and serving.
Notes
Ingredient Notes:
- Use homemade ube halaya or store-bought version. See blog post for links to homemade ube halaya using frozen grated purple yam.
- I have tested this recipe using the ube halaya recipe in post as well as two store-bought ube halaya. Both work fine.
- Do not use regular milk in place of evaporated milk. Resulting ice cream will be icy because of the water content of milk.
- Ube (purple yam) is not the same as taro or Okinawan sweet potato!
Storage:
- Ice cream will keep covered in the freezer for up to two weeks.
- Store leftover ube halaya in the fridge in an airtight container for up to a week. Spread it on toast, biscuits, or bread. Mix it into oatmeal or smoothies.
Nutrition
Calories: 521kcal | Carbohydrates: 56g | Protein: 8g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 119mg | Potassium: 344mg | Fiber: 2g | Sugar: 43g | Vitamin A: 1133IU | Vitamin C: 2mg | Calcium: 272mg | Iron: 0.2mg