6 Serves
368 Mins
In a saucepan, combine the whole milk, heavy cream, and ube extract, heating gently over medium heat until steaming but not boiling.
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Vitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
75 µg / 400 µgCalcium
215 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
438 mg / 1,250 mgPotassium
234 mg / 4,700 mgSodium
145 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
51 µg / 55 µgFiber
0 g / 28 gSugar
22 g / 50 gSaturated Fat
17 g / 20 gCholesterol
822 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
In a separate mixing bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and slightly thickened.
Slowly temper the egg yolk mixture by gradually whisking in the hot milk mixture, then return everything to the saucepan and cook over low heat until it coats the back of a spoon.
Remove from heat and chill the custard base in the refrigerator for at least 2 hours until completely cold.
Pour the chilled mixture into an ice cream machine and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours to firm up before serving.
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Danish