# 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
# Directions:
01 - In a saucepan, combine mashed ube, granulated sugar, full-fat coconut milk, ube extract, and salt. Stir over medium heat until smooth and slightly thickened, approximately 5 minutes. Remove from heat and cool to room temperature.
02 - Blend unsalted shelled pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and salt until smooth. Transfer to a saucepan and gently heat over medium-low, stirring frequently for 5 minutes without boiling. Remove from heat and set aside to cool.
03 - Evenly pour cooled ube mixture into ice cream bar molds, filling each halfway. Freeze for 1 hour until sufficiently set to hold the next layer.
04 - Pour pistachio mixture over firm ube layer, filling molds to the top. Insert wooden sticks. Freeze for at least 5 hours, or until thoroughly solid.
05 - Remove ice cream bars from molds. If desired, drizzle with sweetened condensed milk and sprinkle with chopped pistachios before serving.
