Homemade Ube Ice Cream

Name: Homemade Ube Ice Cream
Cook time: 20 min
Total time: 20 min
Ingredients: 2 tablespoons ube powder; 1 cup water; 4 egg yolks; 1 cup sugar; 1 ½ cups whole milk; 1 - 4 teaspoons ube extract (5-20ml ); 1 ½ cups heavy whipping cream; ¼ teaspoon salt

Published: Sep 12, 2021 · Modified: May 10, 2024 by Kelly · This post may contain affiliate links · 32 Comments

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Homemade Ube Ice Cream is luxuriously smooth and creamy. This Filipino purple yam ice cream recipe has a vibrant purple color and deep ube flavor made with easy to find ube powder and extract. Can be made with or without an ice cream maker.

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The BEST Ube Ice Cream recipe!

Made with a custard base for the smoothest, creamiest texture and the richest, most luxurious taste
Uses ube powder and ube extract for the most amazing ube flavor and vibrant color
Ube powder and extract are easy to find online
Rehydrated ube powder makes a super smooth ice cream

What is Ube Ice Cream? What is ube?

Ube purple yam ice cream is an ice cream flavored with ube. Ube (Pronounced OO-beh) is a purple yam that has origins in Southeast Asia, but it is most commonly used in desserts in Filipino cuisine. It’s a bright purple sweet potato with a sweeter, more mellow taste than its orange relative.

Ube is often confused with Taro, another similar root vegetable, but the two are distinct. Taro is often used in savory dishes, while ube, while it can be cooked with savory spices, is more commonly used in sweets.

What does it taste like?

Ube has a sweet, gentle flavor. It has been described as mellow, nutty, and vanilla-like, likened to a cross between white chocolate, vanilla, and pistachio, with a hint of coconut.

Where to get ube

I use ube powder and ube extract in this ice cream. Fresh or frozen ube is often difficult to find, and ube powder rehydrates easily. When it’s turned into a paste, it makes a super smooth ice cream. Ube powder and extract can be found on Amazon.

Ingredients

Ube powder - that is rehydrated to form a paste
Ube extract - for a deeper ube flavor and color
Milk and cream - a combination makes the perfectly textured ice cream
Sugar
Egg yolks - are tempered with hot milk to make the richest, creamiest ice cream

This Ube Ice Cream is made in the French style with an egg yolk enriched custard base. (As opposed to a Philadelphia-style ice cream that does not contain egg yolks.) This creates the creamiest, smoothest, luxuriously rich ice cream.

How to rehydrate ube powder

It’s important to rehydrate the ube powder before stirring it into the ice cream base. Dried ube powder is grainy and can give the ice cream a grainy, gritty texture if not rehydrated.

Rehydrated ube paste makes a super smooth ice cream with no ice crystals from excess liquid.

To rehydrate ube powder:

Combine ube powder and water (1 tablespoon ube powder per ½ cup water) in a saucepan.
Bring it to a boil over medium high heat.
Turn the heat to medium, and stirring frequently, cook the mixture until a paste forms, like a thick pudding. Stir more frequently as it gets thicker so it doesn’t scorch on the bottom of the pan.

How to make Ube Ice Cream

Rehydrate the ube powder to make a paste as directed above and set aside.

In a mixing bowl, whisk the egg yolks with half of the sugar until the mixture is pale and fluffy.

In a saucepan, heat the milk and the remaining sugar until hot, about 175° F, but not boiling.

Temper the egg yolks: While whisking constantly, slowly pour the hot milk in a thin stream into the egg yolk and sugar mixture. This will temper the eggs so they don’t curdle.

Return the mixture to the pan and heat until it reaches 180° F, stirring constantly. Do not allow the mixture to boil.

Remove from heat and whisk in the ube paste and extract. Stir in the cream.

Strain the mixture through a fine mesh strainer.

Allow mixture to cool. Chill in the refrigerator until it reaches 40 degrees F, about 4 hours or overnight.

Churn in ice cream machine until a soft serve consistency, about 20 minutes. Transfer to a chilled container, cover with plastic wrap and press onto the surface of the ice cream.

Freeze until firm, about 4 hours.

Ice cream can be stored in freezer up to 5 days.

How to make No Churn Ube Ice Cream

If you don’t have an ice cream maker, you can make No Churn Ube Ice Cream.

2 cups heavy whipping cream, cold
14oz can sweetened condensed milk, cold
4 teaspoons (20 ml) ube flavoring extract
Rehydrated ube powder paste

Instructions

Rehydrate the ube powder as directed.
Whip heavy cream on medium-high speed until soft peaks form.
Pour in condensed milk and whip until thick, stiff peaks form.
Add the ube paste and extract and whip until combined.
Freeze as directed.

Recipe

Homemade Ube Ice Cream

Kelly

Homemade Ube Ice Cream is luxuriously smooth and creamy. This Filipino purple yam ice cream recipe has a vibrant purple color and deep ube flavor made with easy to find ube powder and extract. Can be made with or without an ice cream maker.

5 from 8 votes

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Cook Time 20

Total Time 20

Course Dessert

Cuisine Filiipini

Servings scoops

Calories 304 kcal

Ingredients

2 tablespoons ube powder
1 cup water
4 egg yolks
1 cup sugar
1 ½ cups whole milk
1 - 4 teaspoons ube extract 5-20ml
1 ½ cups heavy whipping cream
¼ teaspoon salt

Instructions

To rehydrate the ube powder:

Combine ube powder and water in a saucepan.
Bring to a boil over medium high heat.
Turn the heat to medium, and stirring frequently, cook the mixture until a paste forms, like a thick pudding. Stir more frequently as it gets thicker so it doesn’t scorch on the bottom of the pan.

To make the Ube Ice Cream:

In a mixing bowl, whisk the egg yolks with half of the sugar until the mixture is pale and fluffy.
In a saucepan, heat the milk and the remaining sugar until hot, about 175° F, but not boiling.
Temper the egg yolks: While whisking constantly, slowly pour the hot milk in a thin stream into the egg yolk and sugar mixture. This will temper the eggs so they don’t curdle.
Return the mixture to the pan and heat until it reaches 180° F, stirring constantly. Do not allow the mixture to boil.
Remove from heat and whisk in the ube paste and extract. Stir in the cream and salt.
Strain the mixture through a fine mesh strainer.
Allow mixture to cool. Chill in the refrigerator until it reaches 40 degrees F, about 4 hours or overnight.
Churn in ice cream machine until a soft serve consistency, about 20 minutes. Transfer to a chilled container, cover with plastic wrap and press onto the surface of the ice cream.
Freeze until firm, about 4 hours.
Ice cream can be stored in freezer up to 5 days.

Notes

I’ve used 4 teaspoons of ube extract for a deeper ube flavor and color. For a milder flavor and color, you can use less.
Replacing ½ cup of the sugar with ⅓ cup corn syrup allows the ice cream to freeze faster and without large ice crystals. This produces an ice cream that is smoother and remains hard in the freezer.

If you don’t have an ice cream maker, you can make No Churn Ube Ice Cream.

2 cups heavy whipping cream, cold
14oz can sweetened condensed milk, cold
4 teaspoons (20 ml) ube flavoring extract
Rehydrated ube powder paste
Instructions:

Rehydrate the ube powder as directed.
Whip heavy cream on medium-high speed until soft peaks form.
Pour in condensed milk and whip until thick, stiff peaks form.
Add the ube paste and extract and whip until combined.
Freeze as directed.

Nutrition

Calories: 304kcalCarbohydrates: 29gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 153mgSodium: 108mgPotassium: 121mgSugar: 29gVitamin A: 860IUVitamin C: 0.3mgCalcium: 99mgIron: 0.3mg

Keyword ube ice cream

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