Ube Ice Cream

Procedure

1. 1
   In a small pot, combine 150mL of water and 25g of Menu Magic Jelly Ube. Stir until the powder is completely dissolved.
2. 2
   Bring the mixture to a gentle boil over medium heat, stirring constantly for 2 minutes.
3. 3
   Remove from heat and stir in the condensed milk and ube extract (and mashed ube if using). Let this mixture cool to room temperature (it should be thick but still liquid).
4. 4
   In a large, chilled mixing bowl, whip the 400mL of all-purpose cream using a hand mixer or whisk until it reaches stiff peaks and doubles in volume.
5. 5
   Slowly pour the cooled Menu Magic Jelly Ube mixture into the whipped cream.
6. 6
   Use a spatula to gently fold the two mixtures together using a "figure-eight" motion to keep the air in the cream; do not overmix.
7. 7
   Pour the purple mixture into a freezer-safe container (a metal loaf pan works best for even freezing).
8. 8
   Tap the container on the counter to release any large air bubbles and smooth the top with a spoon.
9. 9
   Cover tightly with plastic wrap or a lid to prevent ice crystals from forming.
10. 10
    Freeze for at least 6 to 8 hours, or ideally overnight.
11. 11
    Scoop into chilled bowls or cones. The jelly component gives it a slight "chew" and prevents it from melting too quickly.