Ube love

 

Ube Ice Cream with Mango Coulis and garnished with Fruity Pebbles cereal, whipped cream and lychee, mango and coconut flavored jellies.

What the heck is ube? Well, ube is an extremely bright purple sweet potato that’s widely used in Filipino cuisine, it’s an extremely popular flavor for desserts. It’s often confused for taro but they are in fact entirely different. I love it, not only for its sweet taste, but also the intense vibrancy of the color makes for really colorful and striking photos. Today was National Ice Cream Day (I’m not sure who got to decide that) in the States. To celebrate, I made Ube Ice cream (I also made Coconut Matcha Ice cream which I’ll post another time). Here’s the recipe:

Ube Ice Cream

4 cups heavy whipping cream

1 cup ube jam such as ube halaya

½ cup sweetened condensed milk

1 tsp ube extract*

Whisk all the ingredients together until they ube jam and sweetened condensed milk are thoroughly incorporated then chill the mixture for at least 2 hours. Churn in your ice cream maker according to the manufacturers directions. Then place ice cream into freezer safe container and freeze. I usually try to let this freeze over night. Then serve.

 

*Ube extract is both ube flavoring as well as food coloring. I get mine from my local Filipino grocery store (shout out to Island Pacific in Bixby Knolls). You can order it online through Amazon.

Here’s a bonus video showing what happens to the ice cream base when I add the ube extract.