# 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 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 over medium heat. Stir continuously until the mixture is smooth and slightly thickened, approximately 5 minutes. Remove from heat and allow to cool to room temperature.
02 - Blend unsalted shelled pistachios, whole milk, heavy cream, honey or granulated sugar, vanilla extract, and a pinch of salt until completely smooth. Pour the pistachio mixture into a saucepan and gently heat over medium-low, stirring frequently, for about 5 minutes, ensuring the mixture does not boil. Remove from heat and let cool.
03 - Evenly portion the cooled ube mixture into ice cream bar or popsicle molds, filling each mold halfway. Freeze for 1 hour until set enough to support the next layer.
04 - Pour the cooled pistachio mixture on top of the frozen ube layer, filling each mold to the top. Insert popsicle sticks, then freeze for a minimum of 5 hours, or until completely firm.
05 - Remove the bars from molds. If desired, drizzle with sweetened condensed milk and top with chopped pistachios before serving.
