1. In a 4 qt stockpot, heat whole milk on medium heat and bring to 95F.
2. Add condensed milk, malted milk powder, & sugar, reserving 1/4 cup sugar on the side. Whisk to dissolve.
3. When mixture reaches 113F, add heavy cream. Continue to whisk frequently.
4. In a small bowl, add remaining 1/4 cup sugar to egg yolk. Whisk together until pale yellow. Set aside.
5. Once mixture reaches 122F, add purple yam purée, ube halaya jam, & egg yolk-sugar mixture.
6. Whisking constantly, continue to heat ice cream base to 170F. Immediately remove from heat and transfer to an ice bath to cool.
7. Once ice cream base has cooled to a lukewarm temperature, process in a blender until completely smooth. Add extract (optional). Season with salt and/or more sugar to taste. Note: Your base should taste about 10% stronger in flavor/ sweetness than you’d prefer, as the flavors will be muted once frozen.
8. Strain ice cream base through a fine mesh strainer and transfer to an air tight container & refrigerate for at least 12 hours, or overnight.
9. Process the ice cream base through an ice cream maker according to manufacturer’s directions. Ideally, the ice cream will be ready when the mixture has reached 20F or lower. In the last few seconds of churning, add malted milk pieces.
10. Transfer ice cream to a shallow container and freeze for 10 minutes to harden before serving. Serve ice cream within 4 hours of churning. Any ice cream kept past this time will grow ice crystals rapidly in a home freezer.
Sweet purple yams of the Okinawan variety can be found at Asian supermarkets or specialty produce stores. Boil them until soft and then purée.
You can also prepare a purée from dehydrated ube powder- also found at Asian supermarkets; follow the directions on the package.
“Ube halaya jam” can also be found at any Asian market, packaged in glass jars. Be aware that the jam has sugar added to it, so consider reducing the sugar in your recipe if substituting some of the purple yam purée for ube halaya jam.
Wanderlust Creamery’s Ube Malted Crunch® Ice Cream by Adrienne Borlongan, chef/ owner
All rights reserved by Wanderlust Creamery
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