Purple yam, also known as dioscorea alata and many other names, is a species of yam, a tuberous root vegetable. The tubers are usually bright lavender in color, hence the common name, but they may sometimes be white. With its origins in the Asian tropics, purple yam has been known to humans since ancient times.
Purple yam is native to Southeast Asia and surrounding areas. It has escaped into the wild in many other places, becoming naturalized in parts of China, Africa, Madagascar, the Western Hemisphere, and various islands in the Indian and Pacific Oceans. It persists in the wild in the United States in Louisiana, Georgia, Alabama, Florida, Puerto Rico, and the U.S. Virgin Islands. It is considered an invasive species, at least in Florida.
Purple yam is used in a variety of desserts, as well as a flavor for ice cream, milk, Swiss rolls, tarts, cookies, cakes, and other pastries. Now, Let us begin to make Purple Yam Ice Cream. We need:
1 cup purple yam jam
1 cup coconut sports preserved
2 teaspoon vanilla extract
1 and 1/2 cups heavy cream
1 and 1/2 cup whole milk
1/2 cup condensed milk or to taste
Place heavy cream, condensed milk, whole milk, and vanilla extract in a bowl.
Mix them thoroughly with a whisk.
Cover and set aside in the fridge for two hours to chill.
Chill the jars of purple yam, and coconut sports in the fridge before using.
Pour the ice cream ingredients in the ice cream machine except the purple yam jam, and coconut sports.
While the ingredients are churning, add the purple yam jam one teaspoon at a time.
Add the coconut sports, one teaspoon at a time.
Let the mixture churn for about fifteen minutes.
Taste and add more condensed milk if it not sweet enough.
Transfer ice cream in a freezer safe bowl.
Place in the freezer for about two hours to chill more.
Now, you can enjoy it! Delicious!