Ube Buko Ice Cream

Recipe 1

(makes about 1.5 L)

Ingredients:

2 cups of purple yams, peeled and cut into 1 inch pieces 1 – 13.5 oz (400 ml) can coconut milk 1.5 cup soy milk (or substitute dairy milk) 1/2 cup sugar Pinch of sea salt

Instructions:

Place the yams into a medium-sized sauce pan, cover with water, and bring to boil. Let simmer for about 20 minutes, until the yams are fork tender. Drain the yams, reserving 1/4 cup of the cooking water. Tip the yams and the reserved cooking water into a blender and puree until smooth. Add the coconut milk, soy milk, sugar, and salt into the blender. Puree until very smooth. Chill overnight in the fridge.

Notes: This is a super simple ice cream recipe. You puree peeled and boiled yams with some coconut milk, soy milk, sugar, and a pinch of salt and – ta da! – your custard is done and ready for chilling. Yes, finally, another dairy-free and egg-free ice cream recipe!

Keep in mind this ice cream freezes up quite hard overnight. Enjoy it as soon as it is chilled to serving consistency. If you need to freeze it longer, give it a good 15 to 20 minutes on the counter to warm up before scooping.

See more at https://52scoops.wordpress.com/2013/01/18/purple-yam-and-coconut-ice-cream-45/

Recipe 2

Serves: 5 Prep:3hr › Extra time:3hr chilling › Ready in:6hr

Ingredients:

2 cups ube halaya 1 cup macapuno or young coconut flesh cut into strings 2 cups heavy cream 2 cups fresh whole milk (evaporated milk is fine if you don't have fresh milk) 2 tsps vanilla extract 1 cup sweetened condensed milk (add more or less depending on how sweet your ube halaya is)

Directions

Combine all ingredients except macapuno in a blender or mixing bowl. Mix or blend until smooth. Put the mixture in the fridge and let it chill for 2 hours.

Tip Chill the macapuno in the fridge before adding to your ice cream. Add it to your ice cream when the ice cream is solid. Otherwise, the macapuno will sink to the bottom.

#ubebuko #icecream