No ice cream machine necessary. All you need is a hand mixer to make this rich and creamy no churn ube ice cream!
Yield: about 1 quart
In a medium heavy bottom sauce pot, whisk together ube powder, sugar, evaporated milk, sweetened condensed milk, and water until smooth.
Set over low-medium heat. Stir frequently to ensure mixture does not burn along the sides. Cook for 15-20 minutes until mixture has thickened to a paste-like consistency.
Remove from heat. Stir in butter, vanilla, and ube extract. Transfer to a heat safe container. Allow to cool. Cover and let chill in the fridge for at least 4 hours, or overnight.
In a medium bowl, whisk together ube halaya, evaporated milk, and sweetened condensed milk until smooth. Set aside.
In a large bowl, whip chilled heavy cream to soft peaks. Add liquid mixture and ube extract. Continue to whip to firm or stiff peaks.
Transfer mixtuer to a freezer safe container. Spread into an even layer. Cover. Freeze for at least 6 hours, overnight is ideal.
Allow ice cream to sit at room temperature for 5 minutes before scooping and serving.