# Ingredient List:
→ Ube Layer
01 - 1 cup cooked and mashed ube (purple yam)
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
12 - 2 tablespoons chopped pistachios
13 - 1 tablespoon sweetened condensed milk for drizzling
# Directions:
01 - Combine mashed ube, granulated sugar, coconut milk, ube extract, and a pinch of salt in a saucepan. Heat over medium, stirring constantly for 5 minutes until smooth and thickened. Transfer to a bowl and set aside to cool at room temperature.
02 - Process unsalted pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and a pinch of salt in a blender until the mixture is thoroughly smooth. Pour into a saucepan and heat gently over medium-low, stirring often for 5 minutes without allowing it to boil. Remove from heat and allow to cool.
03 - Pour the cooled ube mixture evenly into ice cream bar molds, filling each mold halfway. Place in the freezer for 1 hour until set.
04 - Pour the pistachio mixture over the semi-frozen ube layer, filling each mold to the top. Insert wooden sticks into the center of each mold. Return to the freezer and chill for at least 5 hours until fully solidified.
05 - Unmold the bars. For added garnish, drizzle each bar with sweetened condensed milk and sprinkle with chopped pistachios just before serving.
