2½ cups cream
1½ cup milk
1¼ cups sugar
4 eggs yolks, lightly beaten
2 cups cooked mashed ube (purple yam)
1 tsp vanilla extract
drops of red food colour
drops of blue food colour
1. In a sauce pan combine cream, milk and sugar. Heat slowly while continuously mixing until it reaches nearly boiling point (do not boil) and sugar is completely dissolved
2. Place egg yolks in a mixing bowl then slowly pour around a cup of the heated cream mixture while whisking.
3. Pour egg mixture to the sauce pan then continue to heat while continuously mixing. Dip a tablespoon and see if liquid sticks to the back side, if it does then you can now turn the heat off.
4. Place in a heat proof container; add drops of red food colour and blue food colour, continue adding until desired colour is achieved.
5. Add vanilla extract then let it cool down, once cooled down place in the fridge for at least four hours.
6. Prepare your ice cream maker and pour the cream mixture together with mashed ube, churn according to ice cream manufacturer’s instruction. Mine took 30-35 minutes.
7. You can now eat the ice cream at this stage, but if you prefer a firm ice cream freeze for at least 6 hours.
Recipe adapted from: www.angsarap.net