# 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
# Preparation Steps:
01 - Combine mashed ube, granulated sugar, coconut milk, ube extract, and salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture is smooth and slightly thickened, approximately 5 minutes. Remove from heat and let cool to room temperature.
02 - In a blender, combine pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and salt. Blend until the mixture is completely smooth.
03 - Transfer the blended pistachio mixture to a saucepan and heat gently over medium-low heat, stirring often for 5 minutes. Do not allow to boil. Remove from heat and allow to cool.
04 - Pour the cooled ube mixture evenly into ice cream bar molds, filling each mold halfway. Freeze for 1 hour until just set.
05 - Pour the cooled pistachio mixture over the set ube layer, filling the molds to the top. Insert sticks into each mold.
06 - Transfer molds to the freezer and chill for at least 5 hours, or until the bars are completely solid.
07 - Remove the bars from the molds. Optionally drizzle with sweetened condensed milk and sprinkle chopped pistachios before serving.
