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Ultra-Creamy Purple Ube Ice Cream using Purple Ube Extract (Water-Soluble)
Dolce Flav
Rated 5.0 stars by 1 users
Category
Purple Ube Extract Water Soluble
Author:
Dolce Flav
Servings
8
Prep Time
500 minutes
Cook Time
10 minutes
You start by making a classic custard base: heat milk + cream, temper the egg yolks with sugar, then cook until thickened. After straining and cooling, stir in ube halaya and the dissolved Purple Ube Extract so the purple color and flavor are uniform. Chill fully, then churn in an ice cream maker (or use a no-churn method), then freeze until firm. The extract helps maintain a bright, even purple hue and enriches the ube flavor profile.
Ingredients
Custard / base
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2 cups (480 ml) whole milk
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1 cup (240 ml) heavy cream
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½ cup (100 g) granulated sugar
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4 large egg yolks
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Pinch of salt
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1 tbsp vanilla extract
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6–10 drops Purple Ube Extract (Water-Soluble), dissolved in 1 Tbsp warm milk
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½ cup (about 120 g) ube halaya (purple yam jam) — optional, but adds depth and texture
Directions
Warm milk + cream. In a medium saucepan, combine whole milk and heavy cream. Heat on medium until steam rises (just before simmer).
Whisk yolks + sugar. In a bowl, whisk together egg yolks, sugar, and a pinch of salt until pale and thickened.
Temper eggs. Slowly ladle ⅓ of the hot milk mixture into the yolk mixture while whisking continuously (to prevent scrambling).
Cook custard. Pour the tempered egg mixture back into the saucepan with the remaining milk/cream. Cook on low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170–175 °F / 77–80 °C).
Strain & cool. Remove from heat, strain through a fine mesh sieve into a clean bowl.
Add flavor & color. While mixture is still warm, stir in ube halaya until smooth, then add the dissolved Purple Ube Extract (in warm milk) and vanilla extract. Mix well to ensure even purple color.
Chill overnight. Cover and refrigerate the mixture until fully chilled (at least 4–6 hours, preferably overnight).
Churn. Pour the chilled base into your ice cream machine and churn per manufacturer instructions (typically ~20–25 minutes) until it reaches soft-serve consistency.
Freeze to firm. Transfer to a freezer-safe container, smooth the top, cover, and freeze for 4+ hours or overnight until firm.
Serve. Scoop and enjoy! For easier scooping, let sit at room temperature 3–5 minutes.
Recipe Note
10 FAQs
Can I omit ube halaya and rely only on the Purple Ube Extract?
Yes — you can skip the ube halaya and use more extract, but the full depth of texture and taste may be reduced. The extract gives color and flavor; halaya gives body.
How many drops of ube extract should I use?
Start with 6 drops (dissolved), and adjust up to 10 if you want deeper purple or stronger ube aroma.
Will using extract affect texture or freezing?
No — when used in small amounts, water-soluble extract won’t interfere with freezing or texture.
Can I make this without an ice cream machine?
Yes — after chilling, fold mixture into whipped cream (or use no-churn tricks), then freeze, stirring occasionally. The result will be a bit lighter in texture.
Why doesn’t my ice cream stay bright purple after freezing?
The color can dull due to oxidation or dilution. Use enough extract, avoid over-dilution, and churn when base is very cold to retain vibrancy.
How long does this ice cream keep?
Stored well in an airtight container with wrap pressed to the surface, ~2 weeks in freezer with minimal ice crystal formation.
Can I make this dairy-free or vegan?
You can substitute coconut milk or full-fat nondairy milks + nondairy cream. Use a vegan egg alternative or skip eggs (though texture will differ).
Does heating ube halaya degrade the extract’s color?
Minimal heating is acceptable; the extract is water soluble and relatively stable, but don’t overboil — fold in near-cool stage when possible.
Can I swirl other flavors (e.g. coconut, macapuno) into it?
Yes — after churning, gently fold in mix-ins (coconut flakes, macapuno, chocolate bits) before final freeze.
Ube Dessert Recipes Made with Natural Purple Extract
Ube dessert recipes made with Natural Purple Extract feature the deliciously earthy and sweet flavor of ube while showcasing its beautiful purple color in treats like cakes, cupcakes, ice cream, and cookies, all made with natural, plant-based coloring for a healthier and visually stunning twist.