Purple Yam Ice Cream (紫芋アイスクリーム)
紫芋アイスクリーム (Purple Yam Ice Cream) is a popular dessert in Okinawan cuisine, known for its unique flavor and vibrant color. This creamy and sweet treat is perfect for enjoying on a hot summer day or as a refreshing end to a delicious meal.
Ingredients
- 2 cups purple yam, peeled and cubed
- 1 cup whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a medium saucepan, combine the purple yam, whole milk, and heavy cream. Cook over medium heat, stirring occasionally, until the yam is tender, about 10 minutes.
- Remove the saucepan from the heat and let the mixture cool slightly. Then, transfer the mixture to a blender and puree until smooth.
- Return the mixture to the saucepan and stir in the sugar, vanilla extract, and salt. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is heated through.
- Remove the saucepan from the heat and let the mixture cool to room temperature. Then, cover and refrigerate for at least 2 hours, or until completely chilled.
- Once the mixture is chilled, transfer it to an ice cream maker and churn according to the manufacturer's instructions.
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours, or until firm.
- Scoop the purple yam ice cream into bowls or cones, and serve immediately. Enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 4 hours
- Cooking method
- Freezing
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Fat
- 8g
- Carbohydrates
- 30g
- Protein
- 3g
Supplies
Saucepan Blender Ice cream maker Freezer-safe container
Tools
Spoon Measuring cups and spoons
Serving suggestions
Serve the purple yam ice cream with a sprinkle of toasted coconut flakes or a drizzle of honey for added flavor and texture.
Tips & tricks
For a smoother ice cream texture, strain the yam mixture through a fine-mesh sieve before chilling and churning.
Cost
$10