# What You'll Need:
→ 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 salt. Cook over medium heat, stirring constantly, until the mixture is smooth and lightly thickened, about 5 minutes. Remove from heat and let cool to room temperature.
02 - Place shelled pistachios, whole milk, heavy cream, honey or granulated sugar, vanilla extract, and salt in a blender. Blend until the mixture is thoroughly 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 - Pour the cooled ube mixture evenly into ice cream bar molds, filling each mold halfway. Freeze for 1 hour, or until set enough to hold the next layer. Pour the cooled pistachio mixture over the set ube layer, filling molds to the top. Insert sticks and freeze for at least 5 hours or until fully solid.
04 - Unmold the bars. Optionally, drizzle each with sweetened condensed milk and sprinkle with chopped pistachios before serving.
