# What You Need:
→ 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 for drizzling
# Directions:
01 - Combine mashed ube, sugar, coconut milk, ube extract, and salt in a saucepan. Heat over medium, stirring constantly, until the mixture is smooth and slightly thickened, about 5 minutes. Remove from heat and allow to cool to room temperature.
02 - Blend pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and salt until smooth. Pour mixture into a saucepan and heat gently over medium-low, stirring often for approximately 5 minutes, ensuring it does not boil. Remove from heat and let cool.
03 - Fill ice cream bar molds halfway with the cooled ube mixture. Freeze for 1 hour until set enough to support the next layer.
04 - Pour pistachio mixture over the set ube layer, filling molds to the top. Insert sticks and freeze bars for at least 5 hours until solid.
05 - Release bars from molds. Optionally drizzle with sweetened condensed milk and sprinkle with chopped pistachios before serving.
