“I was so excited to see ube at my local produce market this past fall. I made some ube halaya from it and froze it back to use for future recipes. It is now summertime, so it’s the perfect time to add a new and interesting ice cream flavor to the cookbook!” – April Ferre
Ube Ice Cream
- 1 1/2 Cup Coconut Cream
- 3/4 Cup Coconut Milk
- 2 1/4 Cups Ube Halaya
- 2 1/2 Cups Half & Half
- 1/4 Cup Plus 2 Tablespoons Turbinado Sugar
- 3 Tablespoons Light Corn Syrup
- 1/2 Teaspoon Kosher Salt
- 3/4 Teaspoon Ube Extract
- 1 Tablespoon Vodka
- In a Dutch oven, combine coconut cream, coconut milk, and ube halaya, whisking until the mixture is very smooth.
- Optional: If mixture is not smooth, process in a blender and then strain through a fine mesh strainer. Note: I did not find that this step was necessary using homemade ube halaya.
- Mix in half & half until well combined. Add sugar, corn syrup and salt, mixing well again and then bring to a simmer over medium low heat. Simmer until sugar is dissolved.
- Remove from heat and cool to room temperature. Add ube extract and vodka, mix until fully combined. Refrigerate ice cream base overnight.
- Churn ice cream in an ice cream maker according to manufacturer’s directions. Transfer to an air tight container and freeze until ice cream is firm enough to scoop. Makes approximately 2 quarts.
2022 Adapted Recipe – April Ferre – Adapted from Serious Eats