# 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 - Combine mashed ube, granulated sugar, coconut milk, ube extract, and a pinch of salt in a saucepan. Cook over medium heat, stirring continuously, until 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 salt until fully smooth. Transfer to a saucepan and gently heat over medium-low, stirring regularly for 5 minutes without boiling. Remove from heat and let cool.
03 - Pour cooled ube mixture halfway into ice cream bar molds. Freeze for 1 hour or until set enough to support subsequent layering.
04 - Pour pistachio mixture atop the frozen ube base, filling molds to the top and inserting sticks. Freeze for a minimum of 5 hours until fully solid.
05 - Unmold the frozen bars. Optionally, drizzle with sweetened condensed milk and garnish with chopped pistachios before serving.
