# Components:
→ Ube Layer
01 - 1 cup cooked ube (purple yam), mashed
02 - 1/2 cup granulated sugar
03 - 1 cup coconut milk (full-fat)
04 - 1/2 teaspoon ube extract
05 - Pinch of salt
→ Pistachio Layer
06 - 3/4 cup shelled pistachios, unsalted
07 - 1 cup whole milk
08 - 1/2 cup heavy cream
09 - 1/3 cup honey or sugar
10 - 1 teaspoon vanilla extract
11 - Pinch of salt
→ Garnish
12 - 2 tablespoons chopped pistachios
13 - 1 tablespoon sweetened condensed milk
# Method:
01 - In a saucepan, combine mashed ube, granulated sugar, coconut milk, ube extract, and a pinch of salt. Stir over medium heat until the mixture becomes smooth and slightly thickened, about 5 minutes. Remove from heat and allow to cool to room temperature.
02 - Combine shelled pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and a pinch of salt in a blender. Process until fully smooth.
03 - Transfer pistachio mixture to a saucepan and warm gently over medium-low heat, stirring frequently for 5 minutes without allowing to boil. Remove from heat and let cool.
04 - Dispense the cooled ube mixture evenly into ice cream bar molds, filling each halfway. Freeze for 1 hour until firm enough to support the next layer.
05 - Top each mold with the cooled pistachio mixture. Insert sticks, ensuring even layering. Return to freezer for a minimum of 5 hours until solid throughout.
06 - Release bars from molds. Drizzle with sweetened condensed milk and scatter chopped pistachios as desired before presenting.
