Happy Summer Solstice! It’s officially summer and I’ve decided it’s going to be freakin’ awesome. Lots of awesomeness to be had for the next couple of weeks, let me tell you! This past Saturday, me and Chris threw a bbq/cookout at his parent’s house because a lot of his friends were in town for the weekend. Oh man. Good food + good company = what more can you ask for?
Music for this post: Lady Saw – Action Perfect, right?
So, what did I make for this feast? The yummy chicken burgers I made about 2 months ago, traditional yellow cupcakes & buttercream frosting + almond extract, and UBE ICE CREAM. Yep. Found the recipe at Burnt Lumpia’s blog. Instead of buying frozen ube, I used ube mix (found at most local asian markets). I also opted out the blueberry sauce that he uses…but I may add that in next time! How did it turn out?
Gritty. Chris thought it shouldn’t have been served, but it was a hit! I’ve personally never had Magnolia ube ice cream, but they say it tastes JUST like it. Yay! Okay but so why was it gritty? I think I overcooked the custard and the fact that I was lazy and used a mix instead of “ube syrup” might have had something to do with it! Oh well, I had 2 bowls. Haha!
Ube Ice Cream
Adapted from Burnt Lumpia
Makes 2 quarts
- 1 (about 4 oz.) packet of ube mix
- 1 quart half-and-half
- 1 pint heavy cream
- 1½ cup sugar
- 12 egg yolks
Combine the half-and-half, heavy cream, and sugar in a medium saucepan. Heat the cream mixture until it just begins to simmer, then remove from heat.
In a large mixing bowl, beat the egg yolks until they lighten in color. Temper the eggs by slowly adding, one ladle at a time, the warm cream mixture to the eggs, whisking continuously. When about a third of the cream mixture has been added to the eggs, pour the warmed egg mixture into the saucepan with the rest of the cream. Continue to cook and whisk over medium-high heat until the mixture reaches 170 degrees Fahrenheit on an instant-read thermometer. If you don’t have an instant-read thermometer, cook the mixture until it thickens slightly and coats the back of a spoon. (You can test for doneness by running your finger across the coated spoon. If your finger leaves a trail on the spoon, then the custard is done. If the trail flows back together, continue to cook the custard until it thickens some more.)
Pour the warmed custard into a large bowl through a fine mesh sieve. Add the Ube to the custard mixture and stir with a whisk to break up any clumps of Ube. Place the bowl of custard in an ice bath and cool. After the custard has cooled, cover and place in the refrigerator over night.
Pour the cold custard mixture into an ice cream maker and process according to the manufacturer’s directions.
So, you may be wondering why this post is called BBQ Déjà vu…well, it just seems like the last time Chris and his old friends got together was about 3 years ago when we had a BBQ at Chris’s parents’ house AND coincidentally, that’s when my interest in food & cooking started! Hehe.
I didn’t take as many food pictures, but enjoy anyway! :)
Lake + fountain at Chris’s parents’ house. See the fence? For Kirby, <3 Lola & Lolo.
Haha! Okay, I think they really it up so ducks/geese don’t hang around,
but it serves a dual purpose! Hehe.