# 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
# Directions:
01 - Combine mashed ube, granulated sugar, coconut milk, ube extract, and a pinch of salt in a medium saucepan. Stir constantly over medium heat until the mixture is smooth and slightly thickened, approximately 5 minutes. Remove from heat and allow to cool to room temperature.
02 - Blend shelled pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and a pinch of salt until thoroughly smooth. Transfer to a saucepan and heat gently over medium-low, stirring often, for 5 minutes without boiling. Remove from heat and let cool.
03 - Pour the cooled ube mixture evenly into ice cream bar molds, filling each mold halfway. Place molds in the freezer for 1 hour until the layer is set.
04 - Pour pistachio mixture over the set ube layer, filling molds to the top. Insert popsicle sticks and freeze molds for a minimum of 5 hours or until fully solidified.
05 - Remove ice cream bars from molds. Optionally, drizzle each bar with sweetened condensed milk and sprinkle with chopped pistachios before serving.
