The fun part about exploring the local markets in your new neighborhood is the fun things you might come across. My eyes and heart burst with excitement when I came across these purple/violet yams/ube in my neighborhood. Until now, I had never tried them and everything about these guys blew my senses away. They are sweet to taste but when roasted the yams give off a beautiful floral nectar like fragrance which frankly is kind of amazing!
Purple/violet yams/Ube are popular in Asian cooking and you can also find them in some Indian recipes, so you should be able to find them in Asian/International markets. I made one
last year and I figured it would only be appropriate to cook these yams into an ice cream to trap those delicious scents and flavors possessed by this magic tuber.
Roasting is my cheat method for many recipes, especially here because not only does it concentrate flavors and heightens tastes but it also helps to drive out moisture from the yam. I used molasses and brown sugar to sweeten the mixture and the resultant ice cream is very soft because of the yam pulp. I think you're gonna love this one, so make yourself some roasted purple yam ice cream and the purple!
roasted purple yam and molasses ice cream
1 generous quart
1 large purple yam/ube/violet yam
2 cups whole milk
3/4 cup heavy cream
1 tablespoon cream cheese, plain
3/4 cup brown sugar
2 tablespoons dark molasses
1. Place a wire rack in the center of the oven and preheat to 400F. Rinse the yam under cold running tap water, wipe it dry with a clean towel. Prick the yam a couple of times with a fork and bake the yam for 45 minutes or until it is tender on a baking sheet lined with parchment paper. Once the yam is baked, remove and allow it to cool to room temperature.
2. Once the yam is cool enough to handle, peel the skin and place the pulp in a food processor. Pulse until you get a smooth puree. Reserve 1 cup of the puree to prepare the ice cream. This can be done the day ahead and stored in an airtight container until ready to use.
3. In a large thick bottomed saucepan, add the milk, heavy cream, cream cheese, sugar and molasses. Stir the mixture on a medium-high flame until the sugar and molasses are completely dissolved. Reduce the flame to medium-low and whisk in one cup of the reserved yam puree. Increase the flame to a medium high and bring the mixture to a rolling boil, whisking the liquid continuously. Continue to whisk and cook until the liquid acquires a thick custard like consistency. Remove the saucepan from the stove.
4. Strain the ice cream base through a sieve and transfer it to an airtight 1 gallon ziploc bag. Seal airtight and place the bag in an ice-water bath. Allow the ice cream base to chill completely for about 30 minutes.
5. Pour the chilled ice cream base into the pre frozen canister of your ice cream maker. Churn until the ice cream starts to form and no longer sticks to the side of the canister. This should take about 30 minutes (alternatively, follow the instructions that came with your ice cream maker).
6. Transfer the ice cream into a freezer-safe container with an airtight lid. Press the ice cream down with a spatula to remove any air bubbles and cover the surface with parchment paper. Cover the container with its lid and freeze the ice cream for at least 4 hours or until firm.
- Kimberly of The Year in Food made some amazing Cajun-spiced Sweet Potato Burgers that I need to make soon.
- Jennifer of Savory Simple made the most picture perfect fan-shaped gyoza stuffed with mushrooms.
- Marta of What Should I Eat for Breakfast made these killer green sandwiches that are topped with greens, pine nuts, cheese and poached eggs. How can you say no to that!
- Ashlae of Oh Ladycakes has quickly become one of my favorite vegan bakers, her dreamy raw citrus cakes are self-explanatory.
A while ago, I mentioned an exciting new photography related project that I would potentially get involved in, well here it is. Each month, I get to pick and interview one of my favorite food photographers and share it with you on the Huffington Post Taste section. If you haven't had a chance check out the first interview check it out
. I'm having a lot of fun with this new project and I hope to talk to some of the many photographers whose work continues to inspire and amaze me.
Now back to the food, this is one of my favorite new flavors for seasonal ice creams. Just because it's cold, it doesn't mean I am not going to make or eat ice cream. I think ice creams and sorbets are desserts that can be adapted and eaten at any time of the year. They also make the cold weather a little more delightful.
All I will say here is that butternut squash with swirls of frozen caramel sauce in an ice cream is simply amazing. This is one flavor combination that really surprised me in a good way! It' also one of my new fun ways to eat squash. To prepare the butternut squash puree, you can either buy raw precut butternut squash from your local grocery store or peel and cut the squash into one inch chunks. Microwave the squash pieces for about 3 minutes and then pulse the entire thing in a food processor to get a smooth puree. I have not tried roasting the butternut squash for this recipe but I think it should work fine but the roasting could potentially change the taste a little. I find the microwaving method faster and easier and any excess squash that I don't end up using gets frozen for later use.
The extra caramel sauce that did not go into layering the ice cream, I refrigerated and then served it on the side before warming it up slightly. I've loosely based my recipe using the basic ice cream base from
butternut squash ice cream with caramel sauce
1 cup butternut squash puree, unsweetened
2 cups whole milk + 2 tablespoons of milk
1 1/4 cup heavy cream
2/3 cup (5 1/4 ounces) raw dark brown sugar
2 tablespoons honey
1 1/2 ounces cream cheese, at room temperature
1 1/2 tablespoons cornflour
1. Add the butternut squash puree, 2 cups of milk, cream, sugar, and honey into a thick bottomed stock pot and bring to a boil on a medium high-flame, whisking occasionally. After 4 minutes of boiling reduce to a gentle simmer.
2. Mix the two tablespoons of milk and cornflour in a small bowl to make a slurry. Pour and whisk by hand the slurry into the hot butternut squash mixture. Cook the liquid for another 2 minutes on medium-high heat until the mixture begins to thicken. Remove from heat.
3. Place the cream cheese in a large mixing bowl. Whisk it a little and then add about one cup of the hot ice cream base. Whisk by hand until smooth, add the rest of the ice cream base and whisk till combined.
4 Transfer the liquid into a gallon ziploc bag and seal. Place in an ice-water bath and allow to cool for at least 30 minutes.
5. Pour the ice cream mixture into the frozen canister of your ice cream maker and churn as per directions of your manufacturer.
6. Layer half of the ice cream into a freezer-safe air-tight container. Drizzle 1/4 cup of the prepared caramel sauce (instructions below) and then layer again with the rest of the ice cream followed by another 1/4 cup of the caramel sauce. Cover the top layer with parchment paper, place the lid on top of the container and freeze for at least 4 hours before serving.
approximately 1 cup
2/3 cup raw dark brown sugar
1 1/4 cup heavy cream
1/4 teaspoon salt
1. Add the brown sugar to a thick bottomed stockpot and heat on a medium high flame with constant stirring. As soon as the sugar begins to melt it will start to caramelize, cook for 1 minute (if you like the sauce darker then cook it for another 1 minute, but be careful to not burn the sugar completely). 2. Remove the stockpot from the flame and carefully pour in the heavy cream. Add the salt. Bring the mixture back to the stove and stir on a medium-high flame to dissolve any hardened caramel completely.
3. Transfer the sauce to sandwich size ziploc bag, seal and cool for 20 minutes in an ice water bath.
extra honey for serving
1 tablespoon cornflour
2 tablespoons of fresh lemon juice, strained to remove pulp
1/4 cup rose syrup
1. In a thick bottomed saucepan, bring 3 cups of the milk and sugar to a boil on medium-high flame. Immediately reduce to a gentle simmer, add the saffron and ground cardamom and continue to cook with constant stirring until the milk reduces to 2 cups. This should take approximately 25-30 minutes. Just be careful to avoid scalding the milk.
2. Whisk the cornflour into the reserved one cup of milk (make sure there are no lumps) and pour it into the hot milk in the saucepan and bring the milk to a boil again. Reduce to a gentle simmer and cook with constant stirring for another 10 minutes. At this point the milk should be thick with a custard consistency.
3. Remove the milk from the burner. Fold in the gulkhand, rose water and heavy cream. Transfer to a glass bowl and chill in the refrigerator for at least 3 hours.
4. Pour the ice cream liquid into your ice cream maker and proceed as per your manufacturer's instructions (I used the Cusinart ICE-30BC ice cream maker for 25 minutes). Transfer the ice cream into a clean freezer proof dish and allow it to firm for at least 4-6 hours before serving.
4. Whisk the lemon juice and rose syrup together in a small bowl. Before serving, top each scoop of the ice-cream with the lemon-rose syrup as needed.
Disclaimer: I did not receive any financial compensation for this product and all opinions stated here are my own.