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Ube Ice Cream

from Scratch using a Stand-Mixer


Ice-water bath:
4 cups ice
1 cup kosher salt

Ice cream:
1 (14 fl. oz.) can sweetened condensed milk
1/2 cup ube halaya
2 cups heavy cream (very cold - in fridge overnight)
1 cup evaporated milk (very cold - in fridge overnight)
1 tbsp ube extract
pinch of kosher salt

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Take the bowl of your stand-mixer, and another bowl that can fit under the stand-mixer bowl, and place them both in the freezer for 10-15 minutes to cool.

In a separate small mixing bowl, add in 1 (14-oz) can of sweetened condensed milk and 1/2 cup of ube halaya, mix them together to combine. Place this in the freezer for 10-15 minutes to cool as well.

In the bowl that fits under the stand-mixer, create an ice-water bath by adding 4 cups of ice and sprinkling 1 cup of kosher salt over the ice. Mix the salt in so that the ice begins to melt. Salt lowers the melting point of the ice, causing the ice to melt while still below the freezing point of water, which will create an extremely cold ice-water bath. This will be placed under the stand-mixer bowl and chill the ingredients as they whip. If more ice-water is needed, create more by mixing 1-part salt to 4 parts ice.

Once you have the ice-bath ready, set up your stand-mixer such that the ice-bath sits under the stand-mixer bowl, submerging the bottom of the stand-mixer bowl in the ice-water bath. For our set up, we're using a cork trivet to elevate the ice-water bath.

Into the bowl of your stand-mixer, add in 2 cups of very cold heavy cream (refrigerated overnight), 1 cup of evaporated milk (refrigerated overnight), 1 tbsp of ube extract, the cold condensed milk-ube halaya mixture from earlier, and a pinch of kosher salt. With the whisk attachment, beat on medium-high speed for 12-15 minutes, or until it becomes a fluffy texture that forms soft peaks, i.e. the texture of whipped cream.

NOTE: if you don't have a stand-mixer, you can also do this using a hand-mixer. Just make sure to use a big enough bowl to whip all the ingredients in. We recommend mixing the ingredients in a metal bowl so it's thermally conductive and helps spread the cold.

Once you start seeing soft peaks, detach the stand-mixer bowl from the stand-mixer. Keeping the stand-mixer bowl submerged in the ice bath, cover the whole thing with plastic wrap, then place it in the freezer for 4 hours.

After 4 hours, take everything out of the freezer, and set up the bowls on the stand-mixer like before, with the stand-mixer bowl submerged in the ice bath. Again, with the whisk attachment, beat on high speed for 2 minutes, or until it starts to look smooth. The mixture will deflate and begin to look like the texture of ice cream. Here we're just breaking down any large ice crystals and spreading it around evenly.

After 2 minutes of this second mixing step, pour the ice cream
mixture into a freezer-friendly container (or several containers as needed depending on the size of your containers - this recipe makes about 2 quarts of ice cream), cover and chill it in the freezer for a minimum of 24 hours. A minimum of 24 hours in the freezer is needed, otherwise your ice cream will melt very quickly. Enjoy!


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