# 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 (optional)
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 a pinch of salt. Cook over medium heat, stirring constantly, until the mixture is smooth and slightly thickened, about 5 minutes. Remove from heat and allow to cool to room temperature.
02 - In a blender, blend unsalted pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and salt until smooth. Pour into a saucepan and heat gently over medium-low, stirring often, for 5 minutes without boiling. Remove from heat and let cool.
03 - Pour cooled ube mixture evenly into ice cream bar molds, filling halfway. Freeze for 1 hour, or until set. Add the pistachio mixture to molds, filling to the top. Insert sticks and freeze for at least 5 hours, until fully solid.
04 - Remove bars from molds. Optionally, drizzle with sweetened condensed milk and sprinkle with chopped pistachios before serving.
