1 - ½cupsUbe Halaya (see notes**)cut in small dice (recipe link above)
½ - ⅔cupsweetened macapuno (I used Tita Ely's macapuno)well drained*
1-2teaspoonsUbe flavorI used McCormick
Instructions
Using a mixer, whip the heavy cream until medium peaks form. Slowly add the condensed milk and flavoring while the mixer is running on speed 2. Increase the speed to fully incorporate the flavors, about one minute.
Gently fold the ube and macapuno* (see note) using a spatula until well combined. Transfer to a freezer-safe container, place at the back of the freezer and freeze until completely frozen, about 4-6 hours.
Serve with more ube and macapuno, if desired.
Notes
*You will notice that your macapuno will turn green once the ice cream is done. Apparently, there’s a natural chemical reaction happening between the ube flavor and the bottled macapuno. The taste is the same so it doesn’t bother me. You can rinse your macapuno quickly in water to minimize this or add the macapuno when serving (as a topping). Another option is to do one flavor at a time ( Macapuno or Ube ice cream only)**You can omit the Ube Halaya if preferred. This recipe works great even without it.