Back when I discovered the joys of Filipino chocolate (AKA Tsokolate), I immediately made plans to churn some Tsokolate Ice Cream as soon as the weather warmed up a bit. But when I finally got around to making said ice cream, I decided to also throw some peanuts and marshmallows into the mix as well for my own version of Rocky Road Ice Cream. Of course, I couldn’t settle for just any marshmallow, so I went ahead and whipped up some homemade Ube Marshmallows!
Yes. Ube Marshmallows.
As crazy as that sounds, it’s actually fairly easy to create a purple fluffy confection vaguely reminiscent in flavor to the Filipino Purple Yam thanks to some Ube-in-a-bottle I happened across at my Asian market.
Purple Rain in a bottle
Although I do try to stay away from anything artificially flavored/colored/intelligenced (beware evil robots!), I made an exception just this once. I mean, I couldn’t pass up a bottle of “New!” “Ube Flavor” could I? Of course not, silly.
To make Ube Marshmallows, just follow most any recipe for homemade marshmallows and then throw in some of the Ube colorant/flavorant until the fluff reaches the desired purpleness. For my marshmallows, I used David Lebovitz’ marshmallow recipe from his ice cream book, “The Perfect Scoop.” I just replaced the vanilla extract called for in David’s recipe with Ube Flavor.
Purple(ish) marshmallows, they’re Magically Delicious!
Because the marshmallows in the above picture are dusted with powdered sugar (it helps reduce stickiness when cutting the fluff into cubes), and because I should’ve added more pseudo-ube, you probably can’t really tell that the marshmallows are indeed tinged a princely purple–but they are!
After your Ube Marshmallows are made, you could enjoy them as is, or even plonk them atop a cup of hot Tsokolate.
We’ve got a floater!
And of course, you could add the marshmallows to some freshly churned Tsokolate Ice Cream for a Filipino Rocky Road. To make things even more Filipinized, you could even add some Nilagang Mani (Filipino boiled peanuts) to the ice cream, though I stuck with regular roasted peanuts. Either way, the result is a chocolatey, peanutty, ube-y concoction of sweet Rocky Road Ice Cream.
Ah, Weird Al. He’s a genius. And farty hands should be used more often as musical instruments.
NOTE: Anyways, it should also be noted that the type of chocolate tablea you have will greatly effect the resultant ice cream. Some brands of tablea are sweeter and/or more bitter than other brands. So to get a rough idea of how much tablea you should add to your ice cream
base, first make yourself a cup of hot tsokolate–warm up a cup of milk
and add one tablea at a time until it reaches the desired flavor and
sweetness, then use that ratio for your ice cream base. To make my Tsokolate ice cream, I added two tablea per cup of liquid, then added two more for the hell of it (for a total of 8 tablea). I also did not add any additional sugar to the ice cream base–so if your brand of tablea doesn’t contain any sugar, you will have to add some sugar to your ice cream base.
Tsokolate Ice Cream
Makes 1 quart
1 cup whole milk
2 cups heavy cream
*8 chocolate tablea chopped fine (the amount needed depends on your brand
of tablea, see note above)
pinch of salt
5 egg yolks
1/2 teaspoon vanilla extract
Pour the milk into a large bowl and place a mesh strainer on top of the
bowl. Set aside
Warm the cream with the chopped tablea in a medium saucepan over medium heat. Stir until the tablea are completely melted. Do not boil this mixture. When tablea has melted, reduce heat to lowest setting then stir in the pinch of salt.
In another medium bowl, beat the egg yolks together. Slowly pour the warm cream/tablea mixture into the egg yolks while whisking constantly, then scrape the warmed egg yolks/cream/tablea mixture back into the saucepan.
Stir the mixture constantly over medium heat, making sure to scrape the bottom of the pan. Continue stirring until the mixture coats the back of a spoon like so:
The custard! She’s ready!
Pour the custard through the strainer and into the bowl of milk. Add the vanilla extract and stir the mixture over an ice bath.
On the rocks, but not in them.
Cover and chill the mixture thoroughly in the refrigerator overnight, then churn the mixture in your ice cream maker according to the manufacturer’s instructions.
To make Filipino Rocky Road Ice Cream: Fold in a cup each of ube marshmallows and peanuts after the ice cream has been churned.
So have another scoop with me!
(adapted from Lebovitz’ Marshmallow recipe in The Perfect Scoop)
1/4 cup plus 2 tablespoons cold water
1 tablespoon unflavored gelatin powder
2/3 cup sugar
1/4 cup light corn syrup
Pinch of salt
2 teaspoons Ube flavoring, plus more for desired color (ube flavoring can be found at Filipino markets)
About 1.5 cups powdered sugar, plus more for tossing with marshmallows
Pour 1/4 cup of the cold water into the bowl of electric stand mixer fitted with a whip attachment. Sprinkle the gelatin into the water and allow to soften.
In a small saucepan fitted with a candy thermometer, combine the remaining 2 tablespoons water with the sugar, corn syrup, and salt. Cook the syrup over medium-high heat until it reaches 250 degrees F.
When the syrup reaches 250 degrees F, turn the mixer on to medium-high speed and begin slowly pouring the syrup into the mixer bowl in a thin stream, aiming the syrup at the sides of the mixer bowl rather than on the beater.
Once you’ve added all the syrup, turn the mixer to high speed and whip for 8 minutes until the mixture is a stiff foam. Whip in the ube flavoring.
Sift 1/2 cup of the powdered sugar over a baking sheet to cover an area of about 8×10 inches. Scrape the marshmallow mixture from the bowl and the whisk attachment onto the powdered cookie sheet. With a slightly wet rubber spatual, spread the mixture evenly into a rectangle until it is about 1/2-inch thick. Let the marshmallow mixture stand uncovered for 2 hours.
Purple(ish), rectangular(ish) blob.
Put about a cup of powdered sugar in a large bowl and dust a pair of kitchen shears with the powdered sugar. Working in batches, snip the marshmallow into strips, and the strips into cubes, dropping the cubes into the bowl of powdered sugar. Continue dusting the shears with powdered sugar as needed.
Toss the marshmallows in the bowl of powdered sugar so they are evenly coated, then place the marshmallows in a sieve to shake off the excess sugar.
Sifted and ready to eat.