# Components:
→ Ube Layer
01 - 1 cup cooked ube (purple yam), mashed
02 - 1/2 cup granulated sugar
03 - 1 cup full-fat coconut milk
04 - 1/2 teaspoon ube extract
05 - Pinch of salt
→ Pistachio Layer
06 - 3/4 cup unsalted, shelled pistachios
07 - 1 cup whole milk
08 - 1/2 cup heavy cream
09 - 1/3 cup honey or granulated sugar
10 - 1 teaspoon vanilla extract
11 - Pinch of salt
→ Garnish
12 - 2 tablespoons chopped pistachios
13 - 1 tablespoon sweetened condensed milk, for drizzling
# Directions:
01 - Combine mashed ube, granulated sugar, coconut milk, ube extract, and salt in a saucepan. Stir over medium heat until the mixture becomes smooth and slightly thickened, about 5 minutes. Remove from heat and allow to cool to room temperature.
02 - Place pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and a pinch of salt into a blender. Process until smooth. Transfer the mixture to a saucepan and gently heat over medium-low for 5 minutes, stirring frequently; do not boil. Remove from heat and let cool.
03 - Pour cooled ube mixture into ice cream bar molds, filling each halfway. Freeze for 1 hour until set. Add the pistachio mixture to fill molds to the top, then insert sticks. Freeze for at least 5 hours until fully solidified.
04 - Unmold the bars. Drizzle with sweetened condensed milk and top with chopped pistachios before serving, if desired.
