Recipe · Nº01 Ube × Nº02 Matcha

Ube matcha mango ice cream

The ice cream from our reel. One cream base turns purple with ube and green with matcha, and a mango purée gets swirled through.

The recipe

How to make it.

01
Ube base

Warm the milk, cream, sugar, milk powder and salt until the sugar has dissolved. Don’t let it boil. Pour half into a bowl and whisk in the ube powder until it’s evenly purple.
02
Matcha base

Sift the matcha over the other half and whisk until there are no lumps. Chill both bowls for at least 4 hours, and put an empty tub in the freezer.
03
Mango

Blend the mango with the sugar and lime juice until smooth. Keep the purée in the fridge.
04
Churn

Churn the ube base in the ice cream maker until it looks like soft serve, 20 to 25 minutes. Spoon it into the cold tub.
05
Add the matcha

Then churn the matcha base and spoon it in dollops between the ube ice cream.
06
Swirl

Pour the mango purée over the ice cream in lines and draw a spiral two or three times with a spoon handle. More stirring turns the colours muddy.
07
Freeze

Cover and let the ice cream firm up for at least 4 hours. Leave the tub on the counter for 10 minutes before scooping.
08
Scoop

Dip the scoop in warm water and pull it across the tub in one long stroke. That wraps all three colours around the scoop.