# 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
# Method:
01 - In a saucepan, combine mashed ube, granulated sugar, coconut milk, ube extract, and salt. 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 - Add shelled pistachios, whole milk, heavy cream, honey (or granulated sugar), vanilla extract, and salt to a blender. Blend until the mixture is completely smooth. Transfer the mixture to a saucepan and heat gently over medium-low, stirring often, for 5 minutes without bringing to a boil. Remove from heat and allow to cool.
03 - Pour the cooled ube mixture evenly into ice cream bar molds, filling each mold halfway. Place molds in the freezer for 1 hour, or until the layer is set enough to add the next layer. Pour the pistachio mixture atop the ube, filling each mold to the top. Insert ice cream sticks and freeze the bars for at least 5 hours, or until fully solid.
04 - Unmold the ice cream bars. If desired, drizzle each bar with sweetened condensed milk and sprinkle with chopped pistachios before serving.
