# Ingredient list:
→ 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, for drizzling
# Step-by-Step Guide:
01 - Combine mashed ube, granulated sugar, coconut milk, ube extract, and a pinch of salt in a saucepan. Stir over medium heat until the mixture is silky and slightly thickened, about 5 minutes. Remove from heat and let cool to room temperature.
02 - Blend unsalted pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and a pinch of salt until completely smooth. Transfer to a saucepan and warm over medium-low heat for 5 minutes, stirring often without boiling. Cool the mixture slightly.
03 - Pour cooled ube mixture into ice cream bar molds, filling halfway. Freeze for 1 hour until semi-firm.
04 - Pour cooled pistachio mixture over the set ube base in molds, filling to the top. Insert wooden sticks and freeze for 5 hours or until completely solid.
05 - Unmold the bars. Optionally, drizzle with sweetened condensed milk and sprinkle with chopped pistachios before serving.
