Ingredients:

  • 1 cup (240 ml) whole milk
  • 2 cups (480 ml) heavy cream
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (120 ml) ube halaya (ube jam)
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

  1. In a saucepan, heat together whole milk, heavy cream, and half the sugar over medium heat. Simmer until the mixture is steaming but not boiling, stirring occasionally.
  2. In a separate bowl, whisk egg yolks and remaining sugar until pale and slightly thickened. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper.
  3. Return the mixture to the saucepan and cook over low heat until it thickens, approximately 5 minutes.
  4. Remove from heat and stir in ube halaya, vanilla extract, and a pinch of salt, mixing until smooth and fully combined.
  5. Transfer the custard to a bowl, cover with plastic wrap (touching the surface to prevent skin), and chill in the fridge for at least 30 minutes.
  6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturers instructions.
  7. Transfer the churned ice cream to an airtight container and freeze for at least 4-6 hours before serving.