# Ingredient List:
→ 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 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 (Optional)
12 - 2 tablespoons chopped pistachios
13 - 1 tablespoon sweetened condensed milk, for drizzling
# Directions:
01 - In a saucepan, combine mashed ube, granulated sugar, coconut milk, ube extract, and a pinch of salt. Cook over medium heat, stirring constantly, until the mixture turns smooth and thickens slightly, about 5 minutes. Remove from heat and cool to room temperature.
02 - Combine shelled pistachios, whole milk, heavy cream, honey or granulated sugar, vanilla extract, and a pinch of salt in a blender. Blend until completely smooth. Pour the mixture 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 into ice cream bar molds, filling each halfway. Freeze for 1 hour until set. Pour the pistachio mixture over the ube layer to fill molds to the top, then insert sticks. Freeze for a minimum of 5 hours until thoroughly solid.
04 - Remove bars from molds. If desired, drizzle with sweetened condensed milk and sprinkle with chopped pistachios before presenting.
