# Components:
→ Ube Layer
01 - 1 cup cooked purple yam (ube), 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 purple yam, sugar, coconut milk, ube extract, and salt in a saucepan. Stir over medium heat until smooth and slightly thickened, about 5 minutes. Remove pan from heat and cool to room temperature.
02 - Place pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and salt in a blender. Blend until fully smooth. Transfer to saucepan and warm gently over medium-low heat, stirring frequently, for 5 minutes without boiling. Remove from heat and cool.
03 - Pour cooled ube mixture evenly into each ice cream bar mold, filling halfway. Freeze for 1 hour until partially set.
04 - Top each mold with pistachio mixture, filling to the brim. Insert sticks. Freeze for at least 5 hours or until completely firm.
05 - Unmold ice cream bars. Optionally drizzle with sweetened condensed milk and sprinkle with chopped pistachios before serving.
