# 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
# Method Steps:
01 - Combine mashed ube, granulated sugar, coconut milk, ube extract, and pinch of salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture is smooth and slightly thickened, about 5 minutes. Remove from heat and allow to cool to room temperature.
02 - In a blender, combine shelled pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and pinch of salt. Blend until fully smooth. Transfer to a saucepan and gently heat over medium-low, stirring occasionally, for 5 minutes. Do not allow to boil. Remove from heat and cool.
03 - Pour cooled ube mixture evenly into ice cream bar molds, filling halfway. Freeze for 1 hour until the layer is partially firm.
04 - Pour pistachio mixture over set ube layer in molds, filling each to the top. Insert sticks.
05 - Freeze assembled bars at least 5 hours, or until bars are fully solid.
06 - Unmold the ice cream bars. Drizzle with sweetened condensed milk and sprinkle with chopped pistachios prior to serving, as desired.
