Coconut Ube Ice Cream Recipe

Freeze a medium stainless steel bowl for 1 hour.

Steam purple yam in a preheated steamer for about 35 minutes or until very tender and easy to mash.

Place purple yam in a bowl and mash until smooth. Add coconut cream, cornstarch, and honey; mix well.

Place mixture in a saucepan and bring to a boil. Lower heat and allow to thicken, about 15 minutes. Let cool to room temperature.

Transfer mixture to the frozen bowl, cover with plastic wrap,and freeze. Mix every 30 minutesfor about 2 hours to keep ice crystals from forming. Freeze overnight to set completely.

Remove ice cream from the freezer 10 to 15 minutes before serving.