Halaya Ube Ice Cream

It's hard to imagine a simple ice cream recipe that comes out better than this one- it's creamy, soft and delicately flavoured, contains no eggs and takes hardly any time to prepare. It's even beautifully lavender-coloured. It goes perfectly with the mango ice cream I made earlier, but I imagine that it would also pair well with a bright green pandan ice cream or a red bean ice cream. Frozen, grated ube isn't hard to find in Asian supermarket's freezer aisles, though if I could find them fresh I'd like to try that at least once.

The halaya ube jam on its own.

The halaya ube jam is quite thin- but this makes it ideal for the ice cream batter, and easy to spread on bread or pancakes. It's incredibly delicious and worth a try if you haven't had ube before- it's nothing like the common orange sweet potatoes, with a delicate aromatic flavour that's hard to describe. Try it!

With the mango-cardamom ice cream- complimentary colours!

Halaya Ube Ice Cream
From Adora's Box

For the Halaya Ube:
1 410 g. Can evaporated milk
3/4 C. Sugar
2 Pandan leaves (optional) or 1 Tsp. Vanilla extract
1 Lb. Grated ube/purple sweet potatoes (one frozen package)
1 TBSP Butter
Red and blue food colouring to enhance purple-ness (if desired!)

Cook together for 5 minutes, or until thickened. Let cool. 

(You can halve this recipe to just make the ice cream, or use the rest as a spread, in buns, et cetera.)

For the Ice Cream:

1/2 Above halaya ube recipe
1 C. Sweetened condensed milk, or 1 can
300 ml Heavy/whipping cream
1 C. Milk, preferably whole
Pinch of salt

Mix all of the ingredients thoroughly and refrigerate at least 6 hours. Churn in an ice cream machine according to manufacturer's instructions.