Make your white cake according to the box. I made 2 rectangle ones for 2 layers.
Cool the cakes down completely.
Wrap them up in saran wrap tightly and stick in the freezer overnight. Also, chill the ice cream canister and ice cream paddle in the freezer overnight.
2nd day, make the ice cream. In a pot, combine milk, 1 cup of cream, 1 cup of sugar, and pinch of salt. Stir over low heat until the sugar has dissolved. Stir in the Ube extract. Remove from the heat and let it stand for 30 minutes.
Whisk the egg yolks in a bowl or a mixer. Slowly pour the Ube cream mixture into the mixing bowl.
Keep whisking to incorporate everything together.
Make an ice water bath in a large bowl: cold water plus ice cubes.
Transfer the ube cream mixture into the pot, keep stirring over medium heat until the custard thickens and coats the spatula. Scrape the sides of the pot as you stir. Pour the remaining cream in a separate bowl. Pour the warm custard over mesh strainer to catch the curdles that were formed. Discard that. Place the custard mix bowl into the ice bath and keep stirring to cool down.
Stir in the Ube condensed milk until everything is incorporated. Cover the bowl with saran wrap and store in the fridge to chill overnight.
The next day, prepare to churn the ice cream with your ice cream maker.
Follow the instructions provided.
Once your ice cream is made, remove the spatula, scraper every last bit of the ice cream into the bowl then let it sit in the freezer for 30 minutes just to solidify it a bit. Not too hard so you can spread it onto the cake easily.
Make sure to chill the mixing bowl and whisk in the freezer before making the whipped frosting.
In a small bowl, bloom the gelatin by mixing 1 packet of plain gelatin with 2 tbsp cold water. Let it sit for 5 minutes then put it in the microwave for 2 seconds.
Stir in 1 tbsp of remaining whipping heavy cream.
Whisk heavy whipping cream until it forms soft peaks then add the confectionery sugar and continue to whip.
Add the bloomed gelatin to the whipped frosting and keep whipping until well-incorporated and forms stronger peaks.
There you go.
Spread a little bit of the whipped frosting on top of the 1st white cake.
Spread the Ube Ice Cream on top. Then place the other white cake on top. Spread a little bit more of the whipped frosting on top. Wrap the springform pan with saran wrap tightly and store this in the freezer for 2 hours just to harden the ice cream a bit. Place the remaining whipped frosting in the fridge to keep it cold.
NO PICTURES: Unfasten the cake from the spring form carefully then quickly and gently frost the ice cream cake with the remaining whipped frosting. Put the pan back into the freezer to chill overnight.
The next day(Party day), make the buttercream frosting for an added decor. Mix together room temperature 1 stick of butter and 2 cups confectionery sugar, and pinch of salt. Mix until the texture is good for piping. Use decorative piping tools you've got then pipe them over the ice cream cake. Store it back to the freezer until ready to serve. Take the ice cream cake out to sit in the counter for 5-8 minutes before serving.
