Step 1

In a heavy non-reactive (stainless steel or glass) saucepan, whisk together the almond milk, sweetener, ube powder, egg yolks, and salt. Heat over medium-high heat and stir until hot and smooth. Turn off heat and allow to cool to room temperature.

Step 2

Pour cooled ube mixture into the jar of a blender. Add all remaining ingredients. Blend until smooth.

Step 3

Prepare according to your ice cream machine's directions or follow these no maker directions. Once churned, store in an airtight container in the freezer for 3 to 6 months.

Step 4

Allow to thaw a bit at room temperature (or nuke it in the microwave) until scoopable.