• Ube ice-cream float (Yasmin Newman)Source: Yasmin Newman

This hybrid lemonade spider tinted purple with delicious ube ice cream combines those halcyon days in the country and my proud Filipino heritage. #BringBackTheClassics

Makes
8

Preparation

30min

Cooking

15min

Skill level

Mid
By
Average: 5 (4 votes)
Yum

As kids, my brother and I spent pretty much every school holiday at our grandparents’ small town home. Days were spent riding bikes to the river or pool, pit stopping at the newsagent for 5c mixed bags of Redskins and frogs, or Monaco Bars at the milk bar. If we were lucky, Nana would be waiting for us with butties (chip sandwiches) and spiders (my favourite) for an afternoon tea-slash-treat.

Floats made a comeback a while back with artisan sodas and ice creams, but I still see them through the eyes of a seven year old, sitting on their vinyl swivel stool in awe as creamy soft drink would fizz up and spill over like a volcano. To me, it was like an act of magic.

The purple yam, once a culinary oddity, is now blowing up in dessert circles around the world. I love how food can bring together once two divergent worlds. Some ube ice creams use an artificial ube flavouring to enhance the purple colour, but this one is all-natural. Served as a stand-alone dessert, you’ll taste the subtle, enchanting flavour of ube even more.

Ingredients

  • 1.25 litres chilled lemonade

Ube ice-cream

  • 500 ml (2 cups) pouring cream
  • 125 ml (½ cup) milk
  • 295 g (1 ⅓ cups) caster sugar
  • 6 egg yolks
  • 225 g frozen grated ube, thawed (see Note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Freezing time: 5 hours

To make the ice cream, place the cream and milk in a medium saucepan over medium heat and bring almost to the boil. Place the egg yolks in a large bowl and whisk to combine. Whisking constantly, add a dash of the warm cream mixture until well combined, then another, then gradually add remaining cream mixture until combined. Return the mixture to the pan over low and cook for 5 minutes or until thick enough to coat the back of a spoon. Remove from heat and cover surface with plastic wrap.

Place the ube in a microwave-safe bowl, mash with a fork to break up any clumps, then cover securely with plastic wrap. Microwave for 4 minutes, stopping every 1-2 minutes to mash, until cooked, thick and almost sticky.

Using a stick blender or blender, blend the ube and cream mixture until smooth. Transfer to an airtight container and refrigerate for 3 hours or until completely cool.

Churn in an ice cream maker according to manufacturer’s instructions, then freeze for 2 hours or until frozen.

To make the spiders, place a scoop of the ice cream in the base of each glass, then pour over the lemonade. Top with another scoop of ice cream and serve immediately.

 

Note
• Packets of frozen grated ube are available from Filipino food stores and select Asian food stores. Microwaving cooks the ube while keeping the moisture content low, but you can do this in a saucepan on the stovetop if you prefer. You’ll notice the ube becomes almost sticky once it’s cooked – it’s an intriguing vegetable on all accounts. 

 

Photography, styling and food preparation by Yasmin Newman.

Feeling nostalgic? We want you! For the month of November, SBS Food is asking food lovers far and wide to get creative by putting a multicultural twist or your creative spin on an Australian classic... Welcome to #BringBackTheClassics - enter now!