# Ingredients:
→ Ube Layer
01 - 1 cup cooked purple yam (ube), 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
# Instructions:
01 - Combine mashed purple yam, granulated sugar, coconut milk, ube extract, and salt in a saucepan. Cook over medium heat, stirring constantly, until mixture is smooth and slightly thickened, about 5 minutes. Remove from heat and cool to room temperature.
02 - Place pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and salt in a blender. Blend until perfectly smooth. Transfer to a saucepan and gently heat over medium-low, stirring often, for 5 minutes. Do not allow to boil. Remove from heat and cool.
03 - Pour and distribute the cooled ube mixture into ice cream bar molds, filling each mold halfway. Freeze for 1 hour until partially set. Add the pistachio mixture evenly over the frozen ube layer to fill molds to the top, then insert sticks. Freeze for at least 5 hours, or until completely solid.
04 - Remove bars from molds. Optionally, drizzle lightly with sweetened condensed milk and sprinkle with chopped pistachios before serving.
