Chill a large bowl in the fridge for about 30 minutes.
In a separate bowl, whisk the ube jam, evaporated milk, and sweetened condensed milk together.
In the chilled bowl, whip the heavy cream until medium-stiff or stiff peaks form.
Take the ube jam/milk mixture and pour it gently into the heavy cream. Use a silicone spatula and gently fold the mixture together until no white streaks remain.
Place into a freezer safe container and freeze 4 hours or until solid. Leave out at room temperature for 5-10 minutes before scooping into bowls or cones.
