# Components:
→ Ube Layer
01 - 1 cup cooked ube (purple yam), mashed
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
# Preparation steps:
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 smooth and slightly thickened, about 5 minutes. Remove from heat and allow mixture to cool to room temperature.
02 - Place shelled pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and a pinch of salt in a blender. Process until smooth. Transfer the mixture to a saucepan and gently heat over medium-low, stirring often, for 5 minutes. Do not boil. Remove from heat and let cool.
03 - Pour the cooled ube mixture evenly into ice cream bar molds, filling each mold halfway. Freeze for 1 hour until firm enough for layering.
04 - Fill molds to the top with the pistachio mixture over the set ube bases. Insert popsicle sticks. Freeze for at least 5 hours, until thoroughly solidified.
05 - Carefully remove the ice cream bars from molds. If desired, drizzle with sweetened condensed milk and sprinkle with chopped pistachios prior to serving.
