Ube and pistachio blend in creamy, colorful ice cream bars that offer sweet, nutty flavors with beautiful contrast.
# Ingredients:
→ 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, for drizzling
# Directions:
01 - Combine mashed ube, granulated sugar, coconut milk, ube extract, and a pinch of salt in a saucepan. Cook over medium heat, stirring constantly, for approximately 5 minutes or until smooth and slightly thickened. Remove from heat and allow to cool to room temperature.
02 - Blend unsalted shelled pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and a pinch of salt until completely smooth. Transfer mixture to a saucepan and heat gently over medium-low heat, stirring often, for 5 minutes without boiling. Remove from heat and let cool.
03 - Pour cooled ube mixture into ice cream bar molds, filling each mold halfway. Place molds in freezer for 1 hour until set.
04 - Pour pistachio mixture over the set ube base, filling molds to the top. Insert sticks and freeze for a minimum of 5 hours until fully solid.
05 - Carefully remove bars from molds. Finish with a drizzle of sweetened condensed milk and a sprinkle of chopped pistachios before serving, if desired.
