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Ube Ice Cream | Bake to the roots

Ube Vanilla Ice Cream

  • Author: Bake to the roots
  • Prep Time: 00:20
  • Total Time: 10:00
  • Yield: 4
  • Category: Ice Cream
  • Cuisine: Japanese


Delicious ice cream made with ube aka. purple yam. With some vanilla a great dessert in summer!


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
cup (100g) sugar
pinch of salt
3 medium 
egg yolks
purple food color (optional)


1. Start by making the Ube Halaya – add the ube powder and water so a small saucepan and mix until well combined. Heat up slowly until you get a nice and thick paste – do not burn the ube. Take off the heat and set aside to cool down a bit.
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.


Enjoy freezing!

Keywords: übe, ice cream, purple yam, vanilla

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