Filipinos are very fond of this purple root crop as it is widely used for traditional desserts like Ube Halaya and Sapin-sapin, as well as other Ube- flavored “kakanin” or rice cakes. It is also used in a lot of modern recipes like Ube Pandesal, Ube cakes and ice cream, as well as fillings for Hopia and Buchi.
Powdered ube needs to be rehydrated before use in recipes. In a medium saucepan, combine the powdered ube and water.
Heat to a simmer and stir until the mixture becomes thick. Remove from the heat and cool completely before using incorporating into the ice cream.
In a medium mixing bowl, whisk together the milk and granulated sugar until the sugar has dissolved.
Stir in the heavy cream and ube extract.
Note: If you choose, purple or violet food coloring can be added to achieve the desired hue. The color of the ice cream can vary depending on the brand of powdered ube and ube extract used in the recipe.
Mix in the cooled rehydrated ube and stir until completely combined.
Churn according to manufacturer's directions, about 25 minutes. The ice cream will have a soft, creamy texture.
If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours.
When ready to enjoy the ice cream, just scoop and serve!