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Three purple scoops crown the coffeeshop's signature halo-halo, the only one on offer in the Hungarian capital. Luleyn Andres, who co-owns the coffeeshop with her husband Ryan, makes her halaya with dehydrated ube powder that she brings home from trips to the Philippines — the one ingredient she has trouble finding in local Asian groceries. If you have access to halaya made with fresh ube, feel free to use it. Diasporic cooking is all about adapting to the ingredients that are available to you. - Jennifer Fergesen
2 cups heavy cream
1/2 cup condensed milk
2 cups ube halaya (recipe follows; or use your favorite kind)
In a bowl, mix condensed milk and ube halaya until well combined.
Beat heavy cream until it forms stiff peaks.
Gently fold the whipped cream into the halaya mixture in three parts, being careful not to push too much air out of the whipped cream
Pour mixture into a shallow lidded container and freeze overnight, or at least 8 hours.
Before serving, allow to sit on counter 5 minutes or until a scoop passes through easily.
Ube Halaya Recipe
1 cup dehydrated ube
20 oz evaporated milk
13 oz condensed milk
1 cup sugar
1/4 cup butter, melted
In a large saucepan, whisk together all ingredients until well combined.
Bring mixture to a simmer on low heat. Cook, stirring frequently, until the mixture thickens. (The consistency should be similar to that of cookie dough.)
Pour into a lidded, heat-proof container. Allow to cool to room temperature, then refrigerate.