To rehydrate the ube powder:

1. Combine ube powder and water in a saucepan.
2. Bring to a boil over medium high heat.
3. Turn the heat to medium, and stirring frequently, cook the mixture until a paste forms, like a thick pudding. Stir more frequently as it gets thicker so it doesn’t scorch on the bottom of the pan.

To make the Ube Ice Cream:

1. In a mixing bowl, whisk the egg yolks with half of the sugar until the mixture is pale and fluffy.
2. In a saucepan, heat the milk and the remaining sugar until hot, about 175° F, but not boiling.
3. Temper the egg yolks: While whisking constantly, slowly pour the hot milk in a thin stream into the egg yolk and sugar mixture. This will temper the eggs so they don’t curdle.
4. Return the mixture to the pan and heat until it reaches 180° F, stirring constantly. Do not allow the mixture to boil.
5. Remove from heat and whisk in the ube paste and extract. Stir in the cream.
6. Strain the mixture through a fine mesh strainer.
7. Allow mixture to cool. Chill in the refrigerator until it reaches 40 degrees F, about 4 hours or overnight.
8. Churn in ice cream machine until a soft serve consistency, about 20 minutes. Transfer to a chilled container, cover with plastic wrap and press onto the surface of the ice cream.
9. Freeze until firm, about 4 hours.
10. Ice cream can be stored in freezer up to 5 days.