Ube Ice Cream Swirled With Blueberry Sauce

by Gabrielle Campbell

Information

Ingredients

1 cup frozen grated Ube (Filipino purple yam), thawed
2 cups half-and-half
1 cup heavy cream
3/4 cup sugar
6 egg yolks

Directions

1. Place the ube on a couple layers of paper towels and squeeze to wring out as much liquid as possible.

2. Place the ube in a steamer and steam for 10 minutes. After ube becomes soft, mash with a wooden spoon and set aside.

3. Combine the half-and-half, heavy cream, and sugar in a medium saucepan. Heat the cream mixture until it just begins to simmer, then remove from heat.

4. In a large mixing bowl, beat the egg yolks until they lighten in color. Temper the eggs by slowly adding, one ladle at a time, the warm cream mixture to the eggs, whisking continuously. When about a third of the cream mixture has been added to the eggs, pour the warmed egg mixture into the saucepan with the rest of the cream.

5. Continue to cook and whisk over medium-high heat until the mixture thickens.

Pour the warmed custard into a large bowl through a fine mesh sieve. Add the Ube to the custard mixture and stir with a whisk to break up any clumps of Ube. Place the bowl of custard in an ice bath and cool. After the custard has cooled, cover and place in the refrigerator over night.

Pour the cold custard mixture into an ice cream maker and process according to the manufacturer’s directions.