Ube Frozen Yoghurt Soft Serve – Recipe

Can you make soft serve at home without a fancy machine? Yes, but you have to take into account three things: firstly, you'll have to make sure the ice cream is at the right consistency to pipe. Secondly, your hands are warm: as soon as you start piping, your hands will start warming the bag. Thirdly: if you're doing it in summer and your apartment is anything like mine and reaches over 30°C... good luck.


This was actually going to be last week's recipe, but it reached a ridiculous 38°C in my flat – as soon as I tried to pipe the ice cream it would instantly start melting and lose its shape. This week I still had the same problem, but a little less so. The most important thing about this recipe is, if it's hot, to work quickly!


If you're looking for a good ube (purple sweet potato) flavouring, I always go for McCormick. I usually find it in Asian supermarkets here, but you can buy it online too.


Ready? Let's go.

Ingredients:

150ml double cream
150g Greek yoghurt
1 tbsp caster sugar
1/2 tsp ube flavouring

Method:

1. Whisk all the ingredients together until thick, pour into a plastic food container and pop in the freezer for an hour

2. Take the mixture out of the freezer, beat lightly with a fork to break up the ice crystals, and pop in the freezer for another hour

3. Repeat this until three hours (or four, if your kitchen is as crazy-hot as mine and it starts melting as soon as you take it out), until the ice cream is smooth and nearly set, but still soft.

4. Pipe in a glass with your favourite things: I served mine as a sundae with crushed Lotus biscuits, strawberries and a Cadbury's Flake.

Enjoy, and have fun.

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