UBE HALAYA (using Ube powder)

Cup of Yum
1. Mix powdered Ube and milk in a saucepan.
2. Add the butter and sugar. Bring to a simmer over low heat while stirring from time to time. Cook for 15-20 minutes or until it thickens to a paste-like consistency.
3. Add the Ube extract and mix. Remove from heat and allow to cool down completely. Refrigerate for an hour.

UBE ICE CREAM

1. Combine the Ube Halaya, condensed milk, and Ube extract (optional) in a bowl. Mix until well blended and the mixture lightens.
2. In a large, chilled bowl, whip the whipping cream using an electric mixer at high speed until stiff peaks form
3. Take ⅓ of the whipped cream and mix it to the Ube mixture using a spatula. Then add the rest and gently fold into the mixture until well blended.
4. Transfer to a rectangular pan or container. Tap the pan on the counter to get rid of trapped air bubbles. Place a plastic wrap on top of the pan and press it flat on the surface of the mixture. Freeze for 6 hours or overnight.
5. Scoop the Ube ice cream to serving bowl or ice cream cones.