68 2 14
Bacolod City has been blessed with some rain lately—a respite from the blistering summer heat. But still, it is hot without air conditioning. And since we still have seasonal fruits that are abundant during the summer, this is the best time to make ice cream! Last time, I shared with you my homemade gelato using two ingredients. I have made my several batches already and for my latest, I am sharing with you my homemade ube-nangka ice cream recipe. Enjoy!
New Discoveries in the Kitchen
The Covid-19 quarantine has awoken my dormant kitchen prowess. I come from a long line of homecooks from my mother’s side so the kitchen ingenuity actually runs in the blood. But since I don’t go out anymore to cover events as a Bacolod mommy blogger, I have more time to dabble in the kitchen. And the kids are enjoying it that Mom cooks more for them now.
Last week, I discovered that jackfruit (nangka) tastes really good when made into ice cream. I have yet to write about it though. Then I discovered the Alaska Condesada Ube-licious Macapuno variant. It’s a rather runny condensed milk that’s colored and flavoured like ube-macapuno.
Ding! An idea then came to mind because I still have some candied jackfruit left in the freezer. Hence, my own Ube-Nangka Ice Cream Recipe.
If you don’t want to go out because of the threat of Covid-19, you can order your groceries and have them delivered. Check out this post: Related: Food and Grocery Delivery Services in Bacolod During Quarantine. We just wash our grocery items before bringing them inside the house. And then wash your hands properly.
Ube-Nangka Ice Cream Recipe
Lately, I would place cream and condensed milk in the refrigerator when unpacking groceries from the supermarket. So the ones I used for this recipe had been in the ref for at least 5 days. When I opened them, the cream is very thick already. You need this to give volume to your cream.
- 3 boxes Nestle All-Purpose Cream, refrigerated
- 1 can Alaska Condensed Milk (ube flavor), refrigerated
- Candied ube (recipe below)
- Candied nangka (jackfruit), sliced in small bits
- ¼ cup Grated cheese
What You Need: Hand Mixer
Pour the contents of all the cream boxes and can of milk in a mixing bowl. Beat at medium speed for 2 minutes until combined.
Use the spatula to bring the parts on the sides towards the middle. Add the candied ube (or purple camote). Beat at high speed for 15 minutes, stirring occasionally. You are allowed to turn off the beater once in a while—it won’t affect the consistency.
Note: While you beat the cream, rotate the mixer around the bowl. Since this is a hand mixer, it will depend on your strength and endurance, but doing so increases the volume of the cream. For the first two batches of homemade gelato I made where I turned the bowl instead of the mixer, the cream didn’t “grow” much.
After 15 minutes, the mixture will be doubled and the consistency will become soft and airy (like mousse). Mix in the sliced candied jackfruit and the grated cheese. You can add more cheese if you prefer.
It is best to reach that desired thickness of the cream so that your heavy ingredients (fresh fruits, jelly, candied fruits, cheese, or leche flan) will be suspended. If the mixture is too watery, these solids will sink to the bottom.
Freeze for at least 8 hours. In my case, I make the ice cream after dinner and then open the container after lunch. So that’s around 15 hours of uninterrupted freezing.
Candied Ube Recipe
Actually, what I used was not ube, but the purple variant of sweet potato. But in this quarantine, beggars can’t be choosers. I had to make do. If you can find ube at this time, then good for you.
- Purple camote or ube, boiled and cubed to make 1 ½ cup
- 2 Tbsps. butter
- ½ cup condensed milk
- 1 cup milk
Dump the ube cubes, butter, condensed milk, and milk in a skillet. Bring to a boil then simmer. Cook until the liquid has reduced. Cool and add maybe ½ cup of milk and puree. If it’s too dry, add a bit more milk.
I just boiled a few pieces of cubed, pitted jackfruit, some sugar, and a little water. Ratio is about 1 cup jackfruit:2 Tbsps sugar:1/4 cup water. This is just an approximation. Turn off heat when the jackfruit is tender or the syrup has reduced. Cool. You can make a big batch and just store in small containers in the freezer.
Blood Sugar Concerns
If you have high blood sugar or diabetes, you can omit the sugar in the candied jackfruit and candied ube. Aside from the condensed milk, I put sugar in my candied ube. While we liked the overall effect, the elders in the family don’t because they find it too sweet. So you can adjust.
Other homecooking recipes
- Arroz Caldo Recipe: How to Liven Up This Comfort Food
- Easy to Cook Homemade Pork Sisig Recipe
- DIY Shabu-shabu Hot Pot Recipe for the Family
- How to Cook KBL (Kadyos, Baboy, Langka): Ilonggo Comfort Food
- Health Benefits of Oyster Mushrooms + Recipe
- Suaje on the Rocks Recipe
- Creamy Baked Scallops with with Sliced Potato Recipe
- Balut Recipes for the Craving Mama
- Cooking with Chorizo | Cocina Estella Spanish Chorizo
- Shrimp Etouffee: A Cajun Seafood Recipe
- Cha Misua | Chinese Birthday Misua Recipe
- Baked 40-Clove Garlic Chicken Recipe (Modified)
- Cooking with Crab Fat Paste (Aligue)
Read Similar Posts:
68 2 14