Ube Ice Cream Using Liquid Nitrogen

Homemade Purple Yam Ice Cream

Watch How To Make It:

In this recipe, Chef Kryssie Tinsay shared her liquid nitrogen ube ice cream recipe!

Although this looks super fun to do at home, using liquid nitrogen is dangerous. Make sure you know what you're doing if you're going to attempt this recipe!

To prevent any accidents, might as well just contact Chef Kryssie to have her make it at your next event!

* Disclaimer: I do not encourage you to try this at home. There's a lot you need to know around using liquid nitrogen, and I'd rather you stay safe and contact Chef Kryssie if this is something you'd like to enjoy.

Ingredients:

1 cup ube jam
2 cups evaporated milk
1 cup heavy cream
2 tsp ube extract
½ can condensed milk

Directions:

Whisk together the ube jam, evaporated milk, and heavy cream until the jam has dissolved and mixed into the liquid. Then, add 2 tsp ube extract, more or less, depending on how dark you want the ice cream. Whisk well until the color is uniform.

Pour in half a can of condensed milk, more or less, depending on how sweet you’d like the ice cream. Whisk really well.

In your KitchenAid, pour in just half of the ube mixture (overfilling it might cause splatter).

Get your liquid nitrogen and carefully pour some into a pourable, stainless steel container. Turn your KitchenAid on low with the paddle attachment, and then slowly, safely pour in just some of the liquid nitrogen. Waft away the clouds of liquid nitrogen, and check the mixture. If it’s still runny, carefully pour in more liquid nitrogen. Do this until the mixture has a more solid, ice cream texture.

If you need to, let the ice cream soften until it’s scoopable.

Special Notes:

Top this ube ice cream with chocolate-covered crisps, fresh fruit, toasted coconut, nuts, etc!

DID YOU MAKE THIS?!

Post on social media and tag @jeanelleats! I get so happy when I see people making these recipes at home!

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