Creamy, nutty, and lightly toasted ube gelato with a hint of malted milk flavor.

A few years ago, I tried one of the best ube ice creams I’ve ever had in Los Angeles. I loved it so much that I even bought the restaurant’s cookbook!

Of course, I couldn’t resist putting my own spin on it and turning it into a lower-sugar, lower-fat gelato.

One of my favorite additions is malted milk powder. It brings a subtle toasted cereal, caramel-like flavor that adds depth to the ube without overpowering it.

Another thing I discovered while testing this recipe is that ube halaya can be incredibly sweet on its own. By using a relatively small amount and balancing it with milk, I can bring out its flavor without making the gelato overly sweet.

And that beautiful purple color? Most vibrant ube desserts get at least some of their color from ube extract. You can adjust the amount depending on how intense you want the color and flavor to be.

The result is a smooth, creamy gelato that’s rich in flavor but still light and refreshing.

Ingredients

• 315 g whole milk
• 60 g heavy cream
• 50 g ube halaya (purple yam jam)
• 20 g sweetened condensed milk
• 15 g granulated sugar
• 10 g light corn syrup
• 12 g malted milk powder
• 10 g skim milk powder
• 3 g tapioca starch
• 2.5 g gelatin sheets
• 1 g salt
• 1–4 g ube extract, depending on your preferred flavor and color

Instructions

1. Soak the gelatin: Place the gelatin sheets in a bowl of cold water and soak for 5–10 minutes, or until softened. Gently squeeze out the excess water before using.

2. Mix the dry ingredients: In a bowl, thoroughly combine the granulated sugar, malted milk powder, skim milk powder, and tapioca starch. Mixing the dry ingredients first helps prevent clumping when they’re added to the liquid.

3. Prepare the gelato base: In a saucepan, combine the whole milk, heavy cream, condensed milk, and corn syrup. Gradually whisk in the dry ingredient mixture. Heat over medium heat, stirring constantly, until the mixture reaches approximately 80–82°C (176–180°F) and begins to thicken slightly. Avoid boiling vigorously.

4. Add the gelatin: Remove the saucepan from the heat and let the mixture cool to approximately 70°C (158°F). Add the softened, drained gelatin sheets and stir until completely dissolved.

5. Add the ube: Let the mixture cool further before adding the ube halaya, salt, and ube extract. Blend thoroughly using an immersion blender until completely smooth and evenly combined. About the ube extract: start with 1 g for a more subtle color and flavor, or increase gradually up to 4 g for a more vibrant purple gelato. Different brands vary significantly in strength, so adjust to taste.

6. Chill and age: Transfer the mixture to a container and cover the surface directly with plastic wrap. Refrigerate for at least 6 hours, preferably overnight. This allows the base to fully hydrate and develop a smoother texture.

7. Churn: Give the chilled base a quick blend or stir, then pour it into your ice cream maker. Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

8. Freeze and serve: Transfer the gelato to a freezer-safe container and freeze for about 2 hours before scooping. Since this recipe uses significantly less sugar than traditional ice cream, the gelato may become quite firm when stored in a standard home freezer at -18°C (0°F). For the best texture, let it sit at room temperature for 5–10 minutes before scooping.

Recipe Notes

Ube Halaya

Ube halaya is a Filipino purple yam jam. Its sweetness, consistency, and actual ube content can vary significantly between brands. This recipe uses just 50 g because the version I tested was already very sweet. If you’re using a different brand, the flavor and sweetness may turn out differently.

Ube Extract

Ube extract contributes both flavor and color. Most commercial extracts contain added coloring, which explains the vibrant purple appearance of many ube desserts. I recommend starting with a smaller amount and increasing gradually.

Why Malted Milk Powder?

Malted milk powder is one of my favorite ingredients in this recipe. Its toasted, slightly caramelized cereal notes complement the earthy, nutty flavor of ube and make the gelato taste more complex.

For a Softer, More Scoopable Gelato

For a softer gelato that’s easier to scoop from a home freezer, you can replace the 15 g granulated sugar with 11 g dextrose and 11 g allulose. This combination provides approximately the same sweetness as 15 g regular sugar while lowering the freezing point more effectively, helping the gelato stay softer without making it noticeably sweeter.

Storage

Store in an airtight container in the freezer. For the best flavor and texture, enjoy within 1–2 weeks. This recipe was developed for a home ice cream maker and may require adjustments for commercial gelato production.