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INGREDIENTS
1 oz. Monin Ube Syrup
2 shots IMACK Espresso
Fill with milk
INSTRUCTIONS
Fill serving glass full of ice.
Pour ingredients into serving glass in order listed.
Pour mixture into mixing tin and back into serving glass to mix.
Add garnish and serve.
INGREDIENTS
1 cup whole milk
2 cups heavy cream
3/4 cup Monin® Ube Syrup
Salt to taste
INSTRUCTIONS
In a mixing bowl, combine all ingredients except the chocolate chips until fully incorporated.
Pour mixture into the bowl of an ice cream machine and freeze according to the manufacturer’s instructions.
Once frozen, place ice cream into a container, cover it tightly, and place in the freezer until thoroughly frozen – about 2 hours.
Serve immediately or store in a tightly covered container in the freezer.
INGREDIENTS
3 sticks unsalted butter, softened
1 1/2 cups sugar
5 eggs
1 cup Monin® Ube Syrup
1 1/4 cups coconut cream, unsweetened
3 3/4 cups cake flour
1 Tbsp. baking powder
1 tsp. salt
INSTRUCTIONS
Preheat oven to 350 degrees Fahrenheit and prep three 9-inch cake rounds by liberally spraying with cooking oil.
In a mixing bowl, whisk all dry ingredients together until well combined.
In the bowl of a stand mixer equipped with the paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy (about 3 minutes), scraping the sides every 30 seconds.
Reduce the speed to medium-low and add in the eggs one at a time, until fully incorporated.
Add in the syrup and coconut cream and mix until fully incorporated.
Add in the mixed dry ingredients and mix until just combined.
Evenly distribute the batter between the three prepped cake rounds and bake for 30-40 minutes, or until a toothpick can come out clean when inserted into the center of each cake.
Remove the cakes from the oven and allow to completely cool to room temperature, then plastic wrap each cake individually and store in the refrigerator for future decorating.
