UBE MACAPUNO ICE CREAM
2 cups ube halaya or purple yam*
1 cup macapuno or young coconut flesh scraped into strings (chilled)
2 cups heavy cream** (chilled)
2 cups fresh whole milk (evaporated milk is ok if fresh milk isn’t available), chilled
2 tsp vanilla extract
ube coloring or gel coloring
1 cup sweetened condensed milk (adjust as needed more if you prefer sweeter than normal)
*For ube halaya: boiled, peeled, cubed into 1 inch size, and then boil until fork tender, for 20 minutes. You may also use any ready made ube halaya but need to adjust the sweetness of this recipe.
**What is Heavy cream? Heavy cream contains more fat than all purpose cream that is why it is more creamier or heavy in texture. Alternatively you can use all purpose cream.
Heavy cream is available in major groceries at the chiller section like Arla brand or Anchor. For the budget conscious, all purpose cream is also a good substitute.
In a blender, mix all ingredients except macapuno. Mix or blend until smooth or doubled in volume and the texture ia fluffy. You may also use an electric hand mixer, whichever is available to you.
Transfer the mixture in an airtight container or ice cream tub and place it inside the freezer to chill for 2 hours. Make sure to stir the mixture every hour to break up any ice crystals formation.
Combine the macapuno strings once the ice ice cream becomes slightly chilled or halfway solid to prevent strings from sinking to the bottom. Chill the macapuno in the fridge before adding it to your ice cream mixture. Continue to chill for 6 more hours or overnight.
Serve and enjoy!
You may also try our Oreo Cheesecake Ice Cream!
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Photo by @larlarpink