# What You'll Need:
→ 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
# Directions:
01 - Combine mashed ube, granulated sugar, coconut milk, ube extract, and salt in a saucepan. Stir over medium heat until the mixture is smooth and slightly thickened, about 5 minutes. Remove from heat and allow to cool to room temperature.
02 - Place shelled pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and salt in a blender. Process until completely smooth. Pour into a saucepan and gently heat over medium-low, stirring frequently for 5 minutes without boiling. Take off heat and leave to cool.
03 - Portion the cooled ube mixture evenly into ice cream bar molds to fill halfway. Freeze molds for 1 hour to set the layer.
04 - Distribute the pistachio mixture over the firm ube layer, filling each mold to the top. Insert sticks. Freeze for a minimum of 5 hours, until completely hardened.
05 - Carefully remove bars from molds. Drizzle with sweetened condensed milk and sprinkle with chopped pistachios if desired before serving.
