Maison Yams Filipino Ube Ice Cream

Ingredients:

• 1½ cups (360ml) heavy cream
• 1 cup (240ml) whole milk
• ¾ cup (175ml) sweetened condensed milk
• ½ cup (120ml) coconut milk
• 3 tbsp (18g) Maison Yams Ube Powder
• 1 tsp ube extract (optional for stronger flavor and color)
• Pinch of salt

Optional toppings

• Toasted coconut
• Crushed graham crackers
• Macapuno (sweet coconut strings)

Instructions

1. In a small bowl, mix the Maison Yams Ube Powder with the coconut milk. Stir well and let it sit for 10 to 15 minutes until fully dissolved and vibrant.
2. In a medium saucepan over low heat, combine the hydrated ube coconut mixture with the sweetened condensed milk and a pinch of salt. Heat gently for 3 to 5 minutes while stirring, just to blend the flavors. Do not boil. Remove from heat and let cool.
3. In a large mixing bowl, whisk together the heavy cream, whole milk and the cooled ube base. Add the ube extract if using for a more traditional flavor and deeper purple color.
4. Chill the mixture in the refrigerator for at least 4 hours or until very cold.
5. If using an ice cream maker, pour the chilled mixture into the machine and churn according to the manufacturer’s instructions until thick and creamy. Transfer to a freezer safe container and freeze for 4 to 6 hours or overnight.
6. If making by hand, pour the chilled mixture into a shallow metal or glass container. Freeze for 1 hour. After 1 hour stir vigorously with a fork or hand mixer to break up ice crystals. Repeat this every 30 to 45 minutes for 3 to 4 hours until smooth and scoopable.
7. Scoop into bowls or cones and top with toasted coconut, macapuno or any topping you love.
   
   Enjoy!