Last Sunday was “National Ice Cream Day” in the USA. I totally missed that day this year. Bummer. Instead, I made a delicious crumble cake with cherries… well, happens. But in order to make it up with the “ice cream gods”, I will have some ice cream recipes this week instead. I didn’t want you to have a week without any ice cream at all – now that it’s a bit warmer again, you can always use a little refreshment. A delicious Ube Vanilla ice cream will cool you down for sure ;)
Americans celebrate “National Ice Cream Day” every third Sunday in July. I think we should introduce such a foodie holiday here in Germany too… and then distribute a scoop of delicious ice cream everywhere to everybody for free ;P That would be something, wouldn’t it? Ice cream for everyone! That would be a political slogan I would be happy with…
Fortunately, it is finally a little bit warmer again (with a few small exceptions) which means we are eating more ice again at home. If you live in an apartment under the roof and don’t have air conditioning, cooling yourself from the inside is often the only thing that helps in summer. Delicious ice cream is, in general, a good idea – much better than sucking on a boring ice cube ;P
I assume that you normally don’t get Ube ice cream from your favorite “ice cream dealer”. Purple yams are not often used here in Germany I assume. In Asia, you will probably come across purple ice cream made with yams more often. But that can be changed. From now on everybody can make purple ice cream with this recipe at home ;P
I have to admit that the taste of Ube is not really special, that’s why I combined it with vanilla here. It’s all about the color! ;) Without any artificial food coloring you get a nice purple color here. Similar to Matcha where you get a nice green with something natural ;) By the way, I have already combined both in a delicious dessert – the version back then was a bit pale compared to this one here… see for yourself:
If you want to make the ice cream, it’s easiest to get yam powder (Ube)* – a fresh yam root is not necessary. All you got to do is making a paste with the powder and then you can use it to color the ice cream – it’s quite easy.
You won’t get an extremely intense purple though. Sometimes you can see pictures on Instagram with intense purple ice cream that says it’s made with Ube… those colors are not “real” – those intense colors are definitely not all-natural ;P
INGREDIENTS / ZUTATEN
3 tbsp. Ube powder (purple yam powder)
1/2 cup (120ml) water
13.5 fl. oz. (400ml) milk (min. 3.5% fat)
1 cup (240ml) heavy cream
1/2 tsp. vanilla extract
1/2 cup (100g) sugar
pinch of salt
3 medium egg yolks
purple food color (optional)
3 EL Ube Pulver (Yamswurzelpulver)
400ml Milch (3,5% Fettanteil)
1/2 TL Vanille Extrakt
3 Eigelb (M)
lila Lebensmittelfarbe (optional)
DIRECTIONS / ZUBEREITUNG
2. Add the milk, heavy cream, vanilla extract, sugar, and salt to a large pot and mix until well combined. Heat up until the sugar has dissolved completely. Take a couple of tablespoons of the warm milk mixture and mix with the egg yolks to get them a bit up in temperature, then add that mixture to the pot and mix to combine. Continue heating up while stirring constantly until you see bubbles appear on the surface and the mix has thickened slightly. Remove from the heat and mix in the Ube Halaya until well combined. If you want the ice cream to be more purple, add some food color and mix in (optional). Set aside to cool down completely, then place in the fridge overnight.
3. Add the cooled mixture to the bowl of your ice cream maker and let the machine do its job for about 45-60 minutes. Transfer the ice cream to a container and place in the freezer for at least one more hour before serving.
2. Die Milch zusammen mit der Sahne, Vanille Extrakt, Zucker und Salz in einen großen Topf geben und auf dem Herd langsam erhitzen, bis sich der Zucker komplett aufgelöst hat. Ein paar Esslöffel der Mischung mit den Eigelb verrühren, um die sie etwas auf Temperatur zu bekommen – wenn ihr das Eigelb direkt in den Topf gebt, wird es sofort gerinnen. Angewärmte Eigelbmischung also in den großen Topf geben und gut verrühren. Langsam unter ständigem Rühren zum Kochen bringen. Sobald die ersten Bläschen aufsteigen und die Mischung etwas angedickt ist, vom Herd ziehen und das Ube Halaya unterrühren. Wer das Lila etwas kräftiger Mag, kann hier jetzt noch etwas schummeln und Lebensmittelfarbe dazugeben (optional). Die Eiscreme-Mischung komplett abkühlen lassen, dann in den Kühlschrank stellen und über Nacht herunterkühlen lassen.
3. Die abgekühlte Mischung in die Eismaschine füllen und die Maschine für etwa 45-60 Minuten laufen lassen. Das fertige Eis dann in einen Container füllen und noch einmal mindestens 1 Stunde ins Gefrierfach stellen vor dem Servieren.
Here is a version of the recipe you can print easily.
Delicious ice cream made with ube aka. purple yam. With some vanilla a great dessert in summer!
Keywords: übe, ice cream, purple yam, vanilla
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