gelato all’igname viola [ube gelato]

notes

ube (dioscorea alata), type of yam ube dry matter starch content: ~65 %¹ ube starch composition: 9–15 % amylose, 91–85 % amylopectin² yam raw starch content: ~24 %³ yam raw water content: ~70 %³

ingredients

• fruit gelato formula dairy base
• 500 g ube, peeled and cubed, measured after processing⁴⁵
• 100 g sugar
• dash of salt
• stabilizer

instructions

fruit gelato formula instructions, cooking for additional 30 min on low after puréeing to break starches down into sugars, stirring consistently to prevent burning

log

2026-07-11

used hawai’ian purple yam

Footnotes

1. afoakwa eo et al. (2013) doi:10.18697/ajfand.59.13280 ↩

2. zakaria nh et al. (2017) doi:10.1088/1757–899X/209/1/012087 ↩

3. https://www.nutritionvalue.org/Yam%2C_raw_nutritional_value.html ↩ ↩²

4. about 650–700 g to start off ↩

5. contains ~125 g starch, acting as a built-in emulsifier, cf. traditional sicilian style using 20 g cornstarch ↩