# Components:
→ 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 unsalted 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
# Preparation Steps:
01 - Combine mashed ube, granulated sugar, coconut milk, ube extract, and a pinch of salt in a saucepan. Cook over medium heat, stirring constantly, until smooth and slightly thickened, about 5 minutes. Remove from heat and allow to cool to room temperature.
02 - Place shelled pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and a pinch of salt in a blender. Blend until the mixture is smooth.
03 - Transfer the blended pistachio mixture to a saucepan and cook gently over medium-low heat, stirring often, for 5 minutes without allowing to boil. Remove from heat and let cool.
04 - Pour cooled ube mixture evenly into ice cream bar molds, filling each mold halfway. Freeze for 1 hour until set.
05 - Pour the cooled pistachio mixture over the ube layer in each mold, filling to the top. Insert sticks. Freeze for at least 5 hours or until fully solid.
06 - Remove bars from molds. Optionally drizzle with sweetened condensed milk and sprinkle with chopped pistachios before serving.
