# Components:
→ 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 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 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. 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 - Place pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and a pinch of salt in a blender. Blend until fully smooth. Transfer mixture to a saucepan and heat over medium-low, stirring often for 5 minutes without bringing to a boil. Remove from heat and let cool.
03 - Fill ice cream bar molds halfway with the cooled ube mixture. Place molds in the freezer for 1 hour to set until firm enough for layering.
04 - Top the set ube base with pistachio mixture, filling molds to the top. Insert popsicle sticks and return to the freezer for a minimum of 5 hours, or until fully solid.
05 - Remove bars from molds. Optionally, drizzle each with sweetened condensed milk and sprinkle with chopped pistachios before serving.
