# 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 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, 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, approximately 5 minutes. Remove from heat and allow to cool to room temperature.
02 - In a blender, combine shelled pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and a pinch of salt. Blend until smooth. Transfer the mixture to a saucepan and gently heat over medium-low, stirring frequently for about 5 minutes, without boiling. Remove from heat and let cool.
03 - Pour the cooled ube mixture evenly among ice cream bar molds, filling halfway. Freeze for 1 hour until partially set. Pour the pistachio mixture over the solidified ube layer, filling molds to the top. Insert sticks and freeze for at least 5 hours until fully hardened.
04 - Remove bars from molds. Optionally, garnish with a drizzle of sweetened condensed milk and sprinkle with chopped pistachios before serving.
