# What You Need:
→ Ube Layer
01 - 1 cup cooked ube (purple yam), 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
# How To Make It:
01 - In a saucepan, combine mashed ube, granulated sugar, coconut milk, ube extract, and a pinch of salt. Stir continuously 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 - In a blender, process unsalted pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and a pinch of salt until smooth. Transfer to a saucepan and warm gently over medium-low heat for 5 minutes, stirring often. Do not allow to boil. Remove from heat and let cool.
03 - Pour the ube mixture evenly into ice cream bar molds, filling each halfway. Freeze for 1 hour, or until the ube layer is set enough to hold the next layer.
04 - Spread the cooled pistachio mixture over the ube base, filling molds to the top. Insert sticks into each mold.
05 - Freeze the assembled bars for at least 5 hours, or until completely solid.
06 - Unmold the bars. Optionally, drizzle with sweetened condensed milk and sprinkle with chopped pistachios before serving.
