Vibrant ube and pistachio bars offer creamy texture, playful color, and a refreshingly sweet nutty experience.
# 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 (for drizzling)
# Method:
01 - Combine mashed ube, granulated sugar, coconut milk, ube extract, and salt in a saucepan. Stir constantly over medium heat until smooth and slightly thickened, about 5 minutes. Remove from heat and cool to room temperature.
02 - Place unsalted pistachios, whole milk, heavy cream, honey or granulated sugar, vanilla extract, and salt in a blender. Blend until fully smooth. Transfer the mixture to a saucepan and gently heat over medium-low, stirring often for 5 minutes without boiling. Remove from heat and allow to cool.
03 - Pour the cooled ube mixture evenly between ice cream bar molds, filling each mold halfway. Freeze for 1 hour until set.
04 - Pour pistachio mixture over the set ube layer in each mold, filling to the top. Insert ice cream sticks and freeze for at least 5 hours until solid.
05 - Remove bars from molds. Drizzle with sweetened condensed milk and sprinkle with chopped pistachios as desired before serving.
