This is a popular Filipino dessert. My whole family goes crazy for ube ice cream, but the store-bought kind contains preservatives and food coloring. It's very easy to make ube ice cream at home and it tastes better than the ones at the store. I used homemade ube halaya and condensed milk, but they're readily available at the market.
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 tsps vanilla extract
1 cup sweetened condensed milk (add more or less depending on how sweet your ube halaya is)
Directions Prep:3hr › Extra time:3hr chilling › Ready in:6hr
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 don't have an ice cream maker, skip to step 4. 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.
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.