1. Start by making the Ube Halaya – add the Ube powder and water to a small saucepan and mix until well combined. Heat up slowly until you get a nice and thick paste – do not burn the ube. Take off the heat and set aside to cool down a bit.

2. Add the milk, heavy cream, vanilla extract, sugar, and salt to a large pot and mix until well combined. Heat up until the sugar has dissolved completely. Take a couple of tablespoons of the warm milk mixture and mix with the egg yolks to get them a bit up in temperature, then add that mixture to the pot and mix to combine. Continue heating it while stirring constantly until you see bubbles appear on the surface and the mix has thickened slightly. Remove from the heat and mix in the Ube Halaya until well combined. If you want the ice cream to be more purple, add some food color and mix it in (optional). Set aside to cool down completely, then place in the fridge overnight.

3. Add the cooled mixture to the bowl of your ice cream maker and let the machine do its job for about 45-60 minutes. Transfer the ice cream to a container and place it in the freezer for at least one more hour before serving.