# Components:
→ Ube Layer
01 - 1 cup cooked 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, for drizzling
# Method:
01 - Combine mashed ube, granulated sugar, coconut milk, ube extract, and salt in a saucepan. Cook over medium heat, stirring continuously, until the mixture is smooth and slightly thickened, approximately 5 minutes. Remove from heat and allow to cool to room temperature.
02 - In a blender, blend unsalted pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and salt until smooth. Transfer to a saucepan and gently heat over medium-low, stirring often, for about 5 minutes without boiling. Remove from heat and let cool.
03 - Pour the cooled ube mixture evenly into ice cream bar molds, filling each halfway. Freeze for 1 hour until just set. Add the pistachio mixture over the ube layer to fill molds, and insert sticks. Freeze for at least 5 hours until completely solid.
04 - Unmold bars. Optionally, drizzle with sweetened condensed milk and sprinkle with chopped pistachios prior to serving.
