# Ingredient List:
→ 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
# Steps:
01 - Combine mashed ube, granulated sugar, coconut milk, ube extract, and a pinch of salt in a saucepan. Stir continuously over medium heat until the mixture is smooth and slightly thickened, about 5 minutes. Remove from heat and allow to cool to room temperature.
02 - Place unsalted pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and salt into a blender. Blend until completely smooth. Transfer to a saucepan and heat gently on medium-low, stirring often for 5 minutes without boiling. Take off heat and let the base cool.
03 - Pour the cooled ube mixture into ice cream bar molds, filling each mold halfway. Freeze for 1 hour until partially set.
04 - Pour the pistachio cream mixture over the set ube layer to fill each mold. Insert sticks. Freeze for at least 5 hours, or until fully solid.
05 - Unmold the ice cream bars. Optionally, drizzle with sweetened condensed milk and sprinkle with chopped pistachios before serving.
