# Components:
→ Ube Layer
01 - 1 cup mashed cooked 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
# Directions:
01 - In a saucepan over medium heat, thoroughly combine mashed ube, granulated sugar, coconut milk, ube extract, and a pinch of salt. Stir continuously for approximately 5 minutes until the mixture becomes smooth and lightly thickens. Remove from heat and allow to cool to room temperature.
02 - In a blender, add unsalted pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and a pinch of salt. Blend until completely smooth. Transfer the mixture to a saucepan and gently heat over medium-low, stirring often for 5 minutes without allowing the mixture to boil. Remove from heat and let cool.
03 - Pour the cooled ube mixture evenly into ice cream bar molds, filling each mold halfway. Place in the freezer and allow to set for 1 hour until firm enough for layering.
04 - Once the ube layer is set, pour the pistachio mixture atop the ube base to fill molds completely. Insert bars or popsicle sticks. Freeze for a minimum of 5 hours, or until fully solidified.
05 - Gently unmold bars before serving. Optionally, drizzle with sweetened condensed milk and sprinkle with chopped pistachios to enhance presentation and flavor.
