# What you 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 unsalted pistachios, shelled
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
# Steps to follow:
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 the mixture is smooth and slightly thickened, about 5 minutes. Remove from heat and allow to cool to room temperature.
02 - Place unsalted pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and a pinch of salt in a blender. Blend on high until a smooth consistency is achieved. Transfer mixture to a saucepan and gently heat over medium-low, stirring regularly for 5 minutes. Do not allow to boil. Set aside to cool.
03 - Fill ice cream bar molds halfway with the cooled ube mixture. Place in freezer and set for 1 hour. Pour the pistachio mixture over the set ube layer, filling molds to the top, and insert sticks. Freeze for a minimum of 5 hours until completely solid.
04 - Unmold bars and, if desired, drizzle with sweetened condensed milk and sprinkle with chopped pistachios before serving.
