Filipino Ube (Purple Yam) Halaya Ice Cream

Serves 5

Ingredient:

* 2 cups ube halaya

* 1 cup macapuno or young coconut flesh cut into strings

* 2 cups heavy cream

* 2 cups fresh whole milk (evaporated milk is fine if you don’t have fresh milk)

* 2 teaspoons vanilla extract

* 1 cup sweetened condensed milk (add more or less depending on how sweet

you ube halaya is)

Procedure:

Combine all ingredients except macapuno in a blender

or mixing bowl. Mix or blend until smooth.

Put the mixture in the fridge and let it chill for 2 hours.

If you have an ice cream maker, freeze the mixture

according to the the manufacturer's instructions. Add the

macapuno while it's churning when the ice cream 

has a soft-serve consistency.

If you don't have an ice cream maker, 

pour the mixture in a freezer-safe container and freeze, 

stirring every hour to break up any ice crystals. Add the 

macapuno when the ice cream has a soft-serve consistency.

Tip:

Chill the macapuno in the fridge before adding to your ice cream. Add it to your ice cream when the ice cream is solid. Otherwise, the macapuno will sink to the bottom. Store-bought ice cream has a darker color because of artificial food coloring. Add it if you like, but I like to keep mine natural.