"Queen Victoria's faves of a snackeroo for British royalty that's fabulous for a hot summer day and fits to a tee with a triple flavoured ice cream scoop, cream pastry and ice cold tea."

Ube Purple Yam Cream Puffs:

2 purple yams, washed, boiled and peeled

2 eggs

1 c br. sugar

1/2 tsp vanilla

1/2 c butter, melted

1 tsp cinnamon

1/2 tsp nutmeg

1 c heavy cream

Instructions:

1. Prep veggies (ube).

2. Blend mixture for filling till smooth and creamy.

3. Bake into a pre-made pre-frozen cream puff shells at 165 deg C for 1 hr (also make from scratch from recipe and instructions from the web).

Ice Cream:

Use this Recipe for Preparing (3) Different Flavoured Ice Creams by Substituting the Fruit Part of the Ingredients:

(Requires a Counter Top Electric Ice Cream Maker.)

Ingredients:

3 c Greek-style yogurt

2 c Half-and-Half

2/3 c sugar

1/3 c light corn syrup

1 1/2 tsp vanilla extract

1/4 tsp kosher salt

{ 3/4 c mango jam

{ 3/4 c chopped fresh mango fruit

or

{1 1/2 ube jam or halaya

or

{1 1/2 c soursop pulp prev. frozen in bag, then sieved and collected from collander or through food processor

1 tblsp lime zest

Instructions:

1. Whisk all the liquid ingredients including the sugar and salt until smooth. Chill for 2 hrs. until v. cold.

2. Then take fruit-related ingredients and mix through a food processor into the yogurt mixture.

3. Completely process through the ice cream maker according to instructions and freeze for 1 hr.

4. Serve with accompaniment of cream puff pastries and iced tea on a hot summer day.**

**Caramel Sauce for Topping with Crushed Unsalted Peanuts:

1 c br. sugar

1/2 tblsp butter

1 1/2 Half-and-Half

1 tblsp vanilla

1 pinch salt

1/2 c whole, unsalted peanuts

Instructions:

1. Over MED heat in a sauce pan melt butter and dissolve solid ingredients in liquids and stir vigorously for 20-25 mins. over HI heat until it boils and thickens and then stir vigorously to caramelize the sauce.

2. Set aside the sauce at room temp. to cool.

3. Scoop each flavour of purple ube, yellow mango and white soursop (NB. the same colour complement of Ube, Coconut and Mango from San Miguel's Magnolia Brand of Philippine fame) in a sundae cup then drizzled on top with a caramel flavoured sauce.