# Components:
→ Ube Layer
01 - 1 cup cooked purple yam (ube), 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 pistachios, shelled and unsalted
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 pistachios, chopped
13 - 1 tablespoon sweetened condensed milk, for drizzling
# Method steps:
01 - Combine mashed purple yam, granulated sugar, coconut milk, ube extract, and a pinch of salt in a saucepan. Stir constantly 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 - Blend shelled pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and salt until completely smooth. Transfer the mixture to a saucepan and gently heat over medium-low, stirring frequently, for 5 minutes without boiling. Remove from heat and cool.
03 - Pour the cooled ube mixture evenly into ice cream bar molds, filling each halfway. Freeze for 1 hour until just set. Layer the pistachio mixture over the firm ube base, filling molds to the top. Insert sticks and freeze for at least 5 hours until solid.
04 - Remove bars from molds. For presentation, drizzle each bar with sweetened condensed milk and sprinkle with chopped pistachios as desired.
