# What you'll need:
→ 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 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 - Combine mashed ube, granulated sugar, coconut milk, ube extract, and a pinch of salt in a saucepan over medium heat. Stir constantly until the mixture is smooth and slightly thickened, approximately 5 minutes. Remove from heat and cool to room temperature.
02 - Blend shelled pistachios, whole milk, heavy cream, honey (or sugar), vanilla extract, and a pinch of salt until smooth. Transfer to a saucepan and gently heat over medium-low, stirring often for 5 minutes without boiling. Remove from heat and allow to cool.
03 - Divide the cooled ube mixture evenly into ice cream bar molds, filling each halfway. Freeze for 1 hour, until set. Add the pistachio mixture over the ube base, filling molds to the top, and insert sticks. Freeze for a minimum of 5 hours until completely firm.
04 - Release the bars from the molds. Optionally drizzle each bar with sweetened condensed milk and sprinkle with chopped pistachios before serving.
