No churn ube cheese ice cream
Ingredients:
2 tablespoons of yam powder (ube)
1-2 tablespoons of hot water
1 can condensed milk
½ tablespoon of yam flavoring (purple na malapot na liquid na hindi ko pa po alam kung extract or oil)
2 teaspoons of vanilla extract
1/8 teaspoon of salt
2 cups whipping cream
1 pack of Eden cheese, cubed
Equipment:
Mixer
Metal mixing bowl
Place them in the refrigerator hours before using
Procedure:
1. Dissolve two tablespoons of yam powder in 1-2 tablespoons of hot water. Add the powder and water one tablespoonful at a time.
2. In another bowl, add condensed milk, yam flavoring, vanilla extract, salt. Mix together until combined. Add the yam powder mixture and mix well.
3. Place cream in the mixing bowl. Whip using medium speed until you reach stiff peaks (around 6-9 minutes).
4. Slice cheese into cubes. Reserve around 1/3 of the cubed cheese for topping (This ensures that cheese is well-distributed, as it has a tendency to sink).
5. Fold condensed milk mixture and 2/3 of the cubed cheese into the whipped cream until combined.
6. Transfer the mixture into a freezer-safe container. Top with cheese cubes. Place cling film on the surface of the mixture, making sure that the film touches the surface (This is to prevent crystallization, or having a layer of ice on top).
7. Place container in the freezer, preferably the back of it to prevent fluctuations in temperature (which will contribute to forming ice). Freeze until solid (around 6 hours or so).
2 tablespoons of yam powder (ube)
1-2 tablespoons of hot water
1 can condensed milk
½ tablespoon of yam flavoring (purple na malapot na liquid na hindi ko pa po alam kung extract or oil)
2 teaspoons of vanilla extract
1/8 teaspoon of salt
2 cups whipping cream
1 pack of Eden cheese, cubed
Equipment:
Mixer
Metal mixing bowl
Place them in the refrigerator hours before using
Procedure:
1. Dissolve two tablespoons of yam powder in 1-2 tablespoons of hot water. Add the powder and water one tablespoonful at a time.
2. In another bowl, add condensed milk, yam flavoring, vanilla extract, salt. Mix together until combined. Add the yam powder mixture and mix well.
3. Place cream in the mixing bowl. Whip using medium speed until you reach stiff peaks (around 6-9 minutes).
4. Slice cheese into cubes. Reserve around 1/3 of the cubed cheese for topping (This ensures that cheese is well-distributed, as it has a tendency to sink).
5. Fold condensed milk mixture and 2/3 of the cubed cheese into the whipped cream until combined.
6. Transfer the mixture into a freezer-safe container. Top with cheese cubes. Place cling film on the surface of the mixture, making sure that the film touches the surface (This is to prevent crystallization, or having a layer of ice on top).
7. Place container in the freezer, preferably the back of it to prevent fluctuations in temperature (which will contribute to forming ice). Freeze until solid (around 6 hours or so).
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