Ultra-Creamy Purple Ube Ice Cream using Purple Ube Extract (Water-Soluble)

Ultra-Creamy Purple Ube Ice Cream using Purple Ube Extract (Water-Soluble)

Dolce Flav

Servings

8

Prep Time

500 minutes

Cook Time

10 minutes

Category

Purple Ube Extract Water Soluble

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

    • 2 cups (480 ml) whole milk
    • 1 cup (240 ml) heavy cream
    • ½ cup (100 g) granulated sugar
    • 4 large egg yolks
    • Pinch of salt
    • 1 tbsp vanilla extract
    • 6–10 drops Purple Ube Extract (Water-Soluble), dissolved in 1 Tbsp warm milk
    • ½ cup (about 120 g) ube halaya (purple yam jam) — optional, but adds depth and texture

    Directions

    1. Warm milk + cream. In a medium saucepan, combine whole milk and heavy cream. Heat on medium until steam rises (just before simmer).

    2. Whisk yolks + sugar. In a bowl, whisk together egg yolks, sugar, and a pinch of salt until pale and thickened.

    3. Temper eggs. Slowly ladle â…“ of the hot milk mixture into the yolk mixture while whisking continuously (to prevent scrambling).

    4. 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).

    5. Strain & cool. Remove from heat, strain through a fine mesh sieve into a clean bowl.

    6. 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.

    7. Chill overnight. Cover and refrigerate the mixture until fully chilled (at least 4–6 hours, preferably overnight).

    8. 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.

    9. Freeze to firm. Transfer to a freezer-safe container, smooth the top, cover, and freeze for 4+ hours or overnight until firm.

    10. Serve. Scoop and enjoy! For easier scooping, let sit at room temperature 3–5 minutes.