# 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
# How to make it:
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 completely.
02 - In a blender, process pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and a pinch of salt until smooth. Transfer to a saucepan and gently heat over medium-low, stirring often, for 5 minutes; avoid boiling. Set aside to cool.
03 - Distribute the cooled ube mixture evenly among ice cream bar molds, filling halfway. Place molds in freezer for 1 hour or until set. Pour pistachio blend on top, filling molds completely. Insert wooden sticks and return to freezer for a minimum of 5 hours, until thoroughly frozen.
04 - Unmold bars. Optionally, drizzle with sweetened condensed milk and scatter chopped pistachios for serving.
