# Components:
→ Ube Layer
01 - 1 cup cooked ube (purple yam), mashed
02 - 1/2 cup granulated sugar
03 - 1 cup coconut milk (full-fat)
04 - 1/2 teaspoon ube extract
05 - Pinch of salt
→ Pistachio Layer
06 - 3/4 cup shelled pistachios, unsalted
07 - 1 cup whole milk
08 - 1/2 cup heavy cream
09 - 1/3 cup honey or sugar
10 - 1 teaspoon vanilla extract
11 - Pinch of salt
→ Garnish (Optional)
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. Cook over medium heat while stirring constantly until the mixture becomes smooth and slightly thickened, about 5 minutes. Remove from heat and set aside to cool to room temperature.
02 - Add shelled pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and salt to a blender. Blend until smooth and uniform. Pour into a saucepan and heat gently over medium-low, stirring frequently for 5 minutes without boiling. Remove from heat and allow to cool.
03 - Pour the cooled ube mixture evenly into ice cream bar molds, filling each mold halfway. Freeze for 1 hour, or until the layer is set and ready to support the next layer.
04 - Pour the cooled pistachio mixture over the set ube layer, filling molds to the top. Insert sticks and freeze for a minimum of 5 hours, or until fully solid.
05 - Unmold the ice cream bars. Optional: drizzle with sweetened condensed milk and sprinkle with chopped pistachios before serving.
