Ube (Purple Yam) Ice Cream

• 1 cup purple yam peeled & mashed
• 1 can coconut milk
• 1 cup milk or heavy whipping cream
• 1 pinch sea salt
• 1/4 cup raw honey optional

1. Peel and cut the purple yams. Boil until soft. Allow the yams to cool before transferring them to a food processor.
2. Blend/Mash the boiled yams
3. Add all other ingredients to the mashed yams in the food processor
4. Churn ice cream in an ice cream maker. Then allow to freeze in a container for 4 hours.
5. If you do not have an ice cream maker: cover the bowl and place into the freezer. Allow to freeze, and whip the mixture every 30-45 minutes until it is creamy. Or go old school: place lots of ice in a large bucket. Pour salt into the ice. Transfer the mixture into a plastic bag that will completely seal. Place the bag mixture into the ice bucket and shake the bucket/churn with a large spoon.

purple yam, coconut milk, milk, salt, honey

Taken from www.yummly.com/recipe/Ube-_purple-yam_-Ice-Cream-1698143 (may not work)