Ube Ice Cream

Instructions

1. Prepare the ube
   Place the diced ube in a steamer and steam for 15 minutes until completely tender. Transfer to a bowl and mash until smooth. Set aside to cool completely.
2. Create the custard base
   In a medium saucepan, combine the heavy cream, milk, and half of the sugar. Heat over medium heat until small bubbles form around the edges (do not boil). Meanwhile, in a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
3. Temper the eggs
   Slowly pour about 1 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Then pour the tempered egg mixture back into the saucepan with the remaining cream mixture.
4. Cook the custard
   Cook the mixture over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (around 170°F/77°C). Do not let it boil. Remove from heat immediately.
5. Add flavorings
   Stir in the mashed ube, salt, ube extract, vanilla extract, condensed milk, and coconut milk (if using). Mix until completely incorporated and smooth. For a smoother texture, you can use an immersion blender to blend the mixture.
6. Chill the mixture
   Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely chilled.
7. Churn the ice cream
   Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, usually 20-25 minutes or until the consistency of soft-serve ice cream.
8. Freeze to set
   Transfer the churned ice cream to an airtight container. Press a piece of parchment paper directly on the surface of the ice cream. Seal and freeze for at least 4 hours or until firm before serving.