用料
| 紫薯泥 | 1 cup 250g |
| 牛奶 Whole milk | 1 cup 240ml |
| 白糖 sugar | 2/3cup 145克 |
| Heavy whipping cream | 1 1/2cups 360ml |
紫薯冰激凌/purple yam ice cream的做法
Steam grated ube for 15 minutes.
Remove and mash with a fork.
Combine whole milk and sugar in a medium sized saucepan over medium heat. Do not cover but stir until sugar dissolves and milk comes to a bare simmer. Turn off heat.
Mix in steamed ube and heavy whipping cream.
Using a stand or stick blender, puree the mixture until smooth.
Then pour the mixture through a sieve to remove remaining lumps of ube.
Discard solids
Cover and chill in refrigerator for at least 2 hours.
Place frozen bowl on base of ice cream maker and turn it on. Pour chilled ube mixture into the frozen bowl. Churn according to manufacturer’s instructions for 10 to 15 minutes.
Transfer ice cream to a container with lid. Cover and freeze for a couple of hours before serving.
