Purple sweet potato; AKA ube, is one of the healthiest ingredients you can eat. A popular addition to cookies and cakes in Pacific Islander cultures its sweetness and anti-inflammatory properties and uber healthy nutrients are a great enhancement to my Healthier Ice Cream base. Plus it makes a beautiful, purple ice cream.
Ingredients:
2 cups high quality cream
1 1/2 c. milk
1 c. sugar
1 1/2 tbsp. purple sweet potato powder
1/2 tsp. ube extract added to 1 c. water
1/2 tsp. powdered ginger
Directions:
Chill your ice cream maker bowl in the freezer for at least 24 hours. Keep it chilled until mixture is tempered and ready to churn.
For the mixture: Add ube powder to water and heat over medium fire to reconstitute. Stirring often bring to a low boil, shut off and let cool for at least 10 minutes.
Add cream and milk to a large bowl or measuring cup. Dissolve sugar in the cream and milk. Whisk in reconstituted ube, ginger and ube extract. Let mixture temper in the fridge for at least 4 hours or overnight.
Before placing mixture in your ice cream maker stir gently to release the ginger and any sugar from the bottom of the bowl.
Churn according to the directions for your ice cream maker and enjoy!
gdba 