Ube (Purple Yum) Ice Cream

INGREDIENTS :

2 tablespoons ube powder

1 cup water

4 egg yolks

1 cup sugar 

1 ½ cups whole milk

1 ½ cups heavy whipping cream

¼ teaspoon salt

INSTRUCTIONS :

To rehydrate the ube powder:

1. Combine ube powder and water in a saucepan.

2. Bring to a boil over medium high heat.

3. 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:

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

2. In a saucepan, heat the milk and the remaining sugar until hot, but not boiling.

3. 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.

4. Return the mixture to the pan and heat, stirring constantly. Do not allow the mixture to boil.

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

6. Strain the mixture through a fine mesh strainer.

7. Allow mixture to cool. Transfer to a chilled container, cover with plastic wrap and press onto the surface of the ice cream. Chill in the refrigerator for about 4 hours or overnight.