While this halo-halo takes a page from Milk Bar's book, the flavorings of this dessert are truly Filipino. We used Honey Stars, resulting in a lightly sweetened ice cream accentuated by the halo-halo components. Our halo-halo weaves different textures together, from the crunch of the banana chips to the silky leche flan.
Ingredients
Cereal Milk Ice Cream
- 1 ½ cups cereal, toasted
- 1 ¼ cups whole milk
- ¾ cup heavy cream
- ⅓ cup brown sugar
- ⅛ tsp fine sea salt
- 2 egg yolks
- ½ tsp vanilla extract
Halo-Halo
- 1 cup crushed banana chips
- 1 cup shredded coconut
- 1 tbsp ube jam
- 1 cup honey
- langka, for garnish
- leche flan, for garnish
Make cereal milk: Combine the cereal with whole milk in a pitcher or large jar, and let the mixture steep for about 20 minutes. Pour the mixture through a fine sieve. Using a spatula or the backside of a spoon, gently press on the cereal to extract more milk.
Make ice cream mix: Heat the cereal milk, cream, sugar, and salt in a medium saucepan over low heat until the sugar dissolves. (Do not boil!) In a separate bowl, prepare your egg yolks and slowly add about half a cup of the heated mixture to the egg yolks while whisking. Once fully combined and tempered, slowly add the egg and milk mixture to the saucepan and cook over low heat while stirring constantly. Cook the mixture until it’s thick enough to coat the back of the spoon.
Chill and churn: Chill the mixture for at least 4 hours, and then churn in your ice cream maker according to the manufacturer’s instructions.
Coat ice cream: Using an ice cream scooper, lay about 6 scoops of cereal milk ice cream onto the tray and freeze again for about 15 minutes. Mix the crushed banana chips and coconut in a shallow pan. Roll the frozen ice cream scoops in the banana-coconut coating until evenly covered.
Assemble: Add ice cream balls to a bowl. Whisk together ube jam and honey in a bowl, then drizzle over ice cream. Garnish with langka and leche flan slices.
