Ube ice cream is a vibrant purple Filipino dessert made from purple yam, loved for its natural sweetness and creamy texture. This kid-friendly version reduces sugar while keeping the rich, earthy flavor of ube, making it a healthier treat that children can enjoy without overwhelming sweetness.
Ingredients
- 1 cup ube halaya (purple yam jam), preferably homemade or store-bought
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1/3 cup granulated sugar (adjustable to taste, less than typical recipes)
- 3 large egg yolks
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Prepare the custard base: In a medium saucepan, combine the whole milk and heavy cream. Warm over medium heat until just about to simmer, but do not boil.
- Whisk egg yolks and sugar: While the milk mixture warms, whisk together the egg yolks, sugar, and salt in a heatproof bowl until the mixture is pale and slightly thickened.
- Temper the eggs: Slowly pour about 1/2 cup of the warm milk mixture into the egg yolks while whisking constantly. This gradual warming prevents the eggs from curdling.
- Cook the custard: Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over low-medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (about 170–175°F or 77–80°C). Do not boil.
- Combine with ube halaya: Remove the custard from heat and whisk in the ube halaya until smooth and evenly combined. Add vanilla extract and mix well.
- Cool the mixture: Pour the custard into a clean bowl, cover with plastic wrap pressed directly on the surface to prevent a skin forming, and refrigerate for at least 4 hours or overnight until thoroughly chilled.
- Churn the ice cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20–30 minutes, until it reaches a soft-serve consistency.
- Freeze to firm up: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm. Serve chilled.
Tips
- Substitution for ube halaya: If you can’t find ube halaya, you can use ube powder reconstituted with a little milk or coconut milk for a dairy twist. Adjust sweetness accordingly.
- Reducing sugar further: For even less sugar, try swapping granulated sugar with natural sweeteners like honey or maple syrup, but reduce the quantity by about one-third to avoid overly sweetening.
- Storage: Keep the ice cream stored in an airtight container in the freezer to prevent ice crystals. Press a piece of parchment paper on the surface before sealing to maintain texture.
- Common mistake: Avoid overheating the custard to prevent curdling and scrambling the eggs. Use a thermometer or watch for thickening before boiling.
Serving Suggestions
- Serve scoops of ube ice cream with fresh fruit like mango slices or strawberries for a tropical twist.
- Top with toasted coconut flakes or crushed nuts for added texture and flavor contrast.
- Pair with a drizzle of sweetened condensed milk or a light swirl of coconut cream for extra creaminess.
- For a fun kids’ party idea, serve in colorful cones or with sprinkles to make the dessert more appealing.
Variations
- Coconut milk ube ice cream: Replace whole milk with full-fat coconut milk and reduce heavy cream to 1/2 cup for a dairy-free, tropical flavor.
- Low-fat version: Use 2% milk and reduce heavy cream to 1/2 cup, but expect a less creamy texture.
- Ube swirl: Make a plain vanilla custard base and fold in swirls of ube halaya after churning for a marbled effect.
- Nutty ube: Add finely chopped roasted macadamia nuts or almonds during the last 5 minutes of churning for a crunchy surprise.
Storage and Reheating
Store your ube ice cream in an airtight container in the freezer for up to 2 weeks for best texture and flavor. Over time, ice crystals may form, affecting creaminess. Always seal tightly and keep at a consistent freezing temperature.
Unlike baked goods, ice cream is not reheated but allowed to soften slightly at room temperature for 5–10 minutes before scooping for easier serving. Avoid refreezing melted ice cream to maintain quality.
Frequently Asked Questions
Can I make this recipe without an ice cream maker?
Yes, you can make no-churn ube ice cream by whipping the cream separately and folding it into the sweetened ube custard base. Freeze in a container and stir every 30 minutes for 2–3 hours to break up ice crystals for a smoother texture.
Is ube naturally sweet or does it need a lot of sugar?
Ube has a mild, earthy sweetness but is not as sugary as fruits. Using ube halaya, which is already sweetened, means you can reduce added sugar significantly without losing flavor, especially for kids sensitive to overly sweet desserts.
Can I use frozen ube instead of ube halaya?
Frozen ube (purple yam) can be cooked and mashed as a substitute, but it lacks the sweetness and smooth texture of halaya. You’ll need to cook, mash, and sweeten it yourself before adding to the custard.
What if my custard curdles during cooking?
If the eggs cook too fast or the heat is too high, the custard can scramble. To prevent this, cook on low heat and stir constantly. If curdling occurs, strain the mixture through a fine sieve to remove lumps before chilling.
How do I make ube halaya at home?
Ube halaya is made by boiling and mashing purple yam, then cooking it slowly with condensed milk, coconut milk, sugar, and butter until thick. It’s widely available in Filipino stores, but homemade versions allow control over sugar content.
Is this recipe suitable for toddlers?
This recipe uses whole milk and eggs, which are generally safe for toddlers if introduced appropriately. However, always check for allergies and consult a pediatrician if uncertain about introducing new foods like ube or eggs.
Ube ice cream made with less sugar is a delightful way to introduce children to new flavors while keeping treats healthier. Its creamy texture and natural purple color make it visually appealing and fun to eat, encouraging kids to enjoy a unique dessert without excess sweetness.
Related
- Fun Halloween Lunches for Elementary School Kids
- Halloween Lunch Ideas Using a Thermos to Keep Food Spooky Fresh
- No Bake Halloween Lunch Ideas for School Kids to Enjoy