Ingredients:

  • 3/4 cup ube halaya (210g)
  • 2 cups heavy cream (480ml)
  • 1 cup whole milk (240ml)
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup condensed milk (60ml)
  • 1 tsp vanilla extract (5ml)
  • 1/4 tsp fine sea salt (1.5g)
  • 1 tsp ube extract (5ml)

Instructions:

  1. Place the ube halaya in a blender or food processor and pulse until completely smooth with no visible lumps.
  2. In a medium bowl, whisk together the whole milk, granulated sugar, and salt until the sugar crystals have fully dissolved.
  3. Stir in the heavy cream, condensed milk, vanilla, blended ube halaya, and ube extract until the mixture is a uniform, vibrant purple.
  4. Pour the mixture into a bowl and refrigerate for at least 4 hours until the base is ice-cold to the touch and slightly thickened.
  5. Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions.