Sweet ube and pistachio combine in creamy frozen bars layered for color, flavor, and summer refreshment.
# Components:
→ 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
# Directions:
01 - In a saucepan, stir together mashed ube, sugar, coconut milk, ube extract, and salt until well blended.
02 - Heat mixture over medium, stirring continuously until smooth and slightly thickened, about 5 minutes. Remove from heat and allow to cool to room temperature.
03 - Place pistachios, whole milk, heavy cream, honey (or sugar), vanilla extract, and salt in a blender. Blend until completely smooth.
04 - Transfer blended mixture to a saucepan and gently heat over medium-low, stirring often for 5 minutes. Avoid boiling. Remove from heat and cool.
05 - Pour cooled ube mixture into ice cream bar molds, filling each mold halfway. Freeze for 1 hour until partially set.
06 - Pour pistachio mixture over the set ube layer, filling molds to the top. Insert wooden sticks. Freeze for at least 5 hours until solid.
07 - Remove bars from molds. Optionally drizzle with sweetened condensed milk and sprinkle with chopped pistachios before serving.
