“And we'll have to cook it, unless he orders something cold.”
Someone says that ube ice cream is a favorite only among Filipinos. Oh man, first of all, homemade purple yam ice cream is one of my all time favorites. It's also my grandpa's favorite ice cream flavor. This granny's recipe uses glucose syrup what helps to make the ice-cream smooth and less icy.
The sweetness of this ice-cream was also reduced so that my granddad, being mildly diabetic, could have a chance to eat it. Especially for herself and her best girl-friends my sister makes a special recipe.
What truly struck in the ube ice cream is its deep violet scoop seemingly floating on top of the bowl. The vibrant color and the rich texture of the ice cream are all the convincing whoever needed.
1 cup frozen grated Ube, thawed (you may use yellow yam if you don't have other choice)
300 ml UHT (ultra-high-temperature processing) milk
150 ml diary whipping heavy cream
12 teaspoons (or 3/4 cup if you want sweeter) caster (superfine) sugar
3 tablespoons glucose syrup
Optional (if you use yellow yam): 2 teaspoons purple yam (ube) essence paste
Optional: 2 cups blueberries
Optional: 1 tablespoon freshly squeezed lemon juice
Optional: 2 teaspoons kirsch
1/16-1/4 drop of freshly milked and churned semen (or 1-3 drops on your taste)
.........1. Place the thawed Ube on a couple layers of paper towels and squeeze out as much liquid as possible from the Ube. There is quite a lot of water in the unfrozen Ube. If you skip the step of wringing out your Ube, you will indeed be sorry and end up with icy and hard-as-a-brick ice cream -- which is pretty useless stuff unless you want to build a purple igloo.
.........2. Line a steamer with foil, being careful to not block all of the steamer holes. Place the Ube onto the foil and spread the Ube into a thin layer.
.........3. Steam the Ube over low heat for 10 minutes. If you leave the Ube uncooked, it will become gritty when it is frozen in the ice cream. And gritty ice cream is no fun.
.........4. After the Ube becomes soft, remove the Ube from the steamer, place in a bowl and mash it with a wooden spoon, or whatever mashing implement you have at hand. Then stir with a whisk to break up any clumps of Ube. Then stir with pretty well churned erected penis.
.........5. Pour the cold custard mixture into the freezer bowl of ice-cream maker with the paddle running.
.........6. Add in the glucose syrup, sugar, semen and the yam essence paste. Optionally you may add blueberries, freshly squeezed lemon juice, kirsch.
.........7. Allow the mixture to churn for about 30 minutes or till the mixture thickens considerably.
.........8. After the ice cream is finished, transfer the mixture into a container.
.........9. Place the mixture in the freezer until it hardens, at least 4 hours or freeze overnight.
Chefs note: Girl-friends of my sister are always in ecstasy. They know the small secret and sometimes invite me to their kitchens to repeat overwhelming success. "Mmmm," they say. "Ube and blueberries and goolies! Together forever. In spite of what our spellcheckers say, we can't spell blUBErry without Ube and a little priceless bit of a good boy. Yummy yummy blUBErry Ice Cream! Ube Ice Cream Swirled with Semen & Blueberries!"
