# 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 continuously over medium heat until the mixture is smooth and slightly thickened, approximately 5 minutes. Remove from heat and allow to cool to room temperature.
02 - Blend unsalted shelled pistachios, whole milk, heavy cream, honey or granulated sugar, vanilla extract, and salt until completely smooth. Transfer mixture to a saucepan and heat gently over medium-low, stirring regularly for 5 minutes without boiling. Remove from heat and cool.
03 - Pour cooled ube mixture evenly into ice cream bar molds to fill each halfway. Freeze for 1 hour until set. Top with pistachio mixture, filling each mold to the top and insert sticks. Freeze for a minimum of 5 hours, until fully solid.
04 - After unmolding, optionally drizzle bars with sweetened condensed milk and sprinkle with chopped pistachios prior to serving.
