Step 1

Combine milk, cream and sugar together in a small saucepan, heat over medium heat until steaming

Step 2

Whisk ube halaya, ube extract, egg yolks and xantham gum/tapioca starch until smooth

Step 3

Pour warm milk mixture into the egg yolks and whisk until smooth

Step 4

Return the ice-cream mixture back to the heat and whisk until thickened (should coat the back of the spoon)

Step 5

Remove from heat and pour into a shallow dish, cover with cling wrap and refrigerate for a minimum of 4 hours, until completely chilled

Step 6

Once chilled pour into the howl of a stand mixer and churn according to the manufacturers instructions (I churned mine for 20 minutes in the Kitchen- aid ice-cream bowl attachment)

Step 7

Transfer to an airtight container and chill for a minimum of 4 hours

Step 8

Allow to sit at room temperature for 15 minutes to soften before scooping