# 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, for drizzling
# Directions:
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 the mixture is silky and begins to thicken, approximately 5 minutes. Remove from heat and allow to cool to room temperature.
02 - Place unsalted shelled pistachios, milk, heavy cream, honey or sugar, vanilla extract, and salt in a blender. Process until a completely smooth consistency is achieved. Transfer the mixture to a saucepan and gently heat over medium-low, stirring frequently, for 5 minutes. Avoid boiling. Remove from heat and cool.
03 - Pour the cooled ube mixture into ice cream bar molds, filling each mold halfway. Freeze for 1 hour until partially set. Once firm, top with pistachio mixture to fill molds completely and insert popsicle sticks. Freeze for a minimum of 5 hours, ensuring bars are fully hardened.
04 - Remove bars from molds. For an enhanced finish, drizzle with sweetened condensed milk and garnish with chopped pistachios prior to serving.
