The Dessert of Champions: Cereal Milk Halo-HaloAugust 10, 2016
With or without a gold medal, this cereal milk halo-halo is for you. (Also, we think you’re all champs!) When I used to think of Filipino cuisine, it was very rare that I thought of ways to make something better. What can I say? I was a purist at heart. But things have definitely changed, just like this halo-halo. This dessert has come a long way from its humble candied legume laden days.
From the brilliant mind of Milk Bar’s Christina Tosi comes cereal milk: basically the leftover milk from a bowl of cereal. I bet you never thought that the best part of your breakfast can be a standalone ingredient. As one of cereal’s avid fans, I was naturally ecstatic at the thought of instant cereal-flavored milk without going through the actual breakfast staple. Little did I know that it would find its way to local desserts.
While we may have taken a page from Tosi’s book, the flavorings of this dessert are truly Filipino. We use locally available honey-flavored cereal in the ice cream, 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, the traditional halo-halo will not be missed. But flavored milk in this quintessentially Filipino dessert was only the first step. Where else do you want to use this milk?
Cereal Milk Halo-Halo
Yield: 1 pint
Time: 1 hour and 15 minutes (15 min prep / 30 min cooking / 30 min churning)
Ingredients: Cereal Milk Ice Cream
- 1½ cups cereal, toasted
- 1¼ cups whole milk
- ¾ cup heavy cream
- ⅓ cup brown sugar
- ⅛ tsp fine sea salt
- 2 egg yolks
- ½ tsp vanilla extract
- 1 cup banana chips, crushed
- 1 cup shredded coconut
- ½ cup chocolate, melted
- 1 tbsp ube jam
- 1 cup honey
- langka, for garnish
- leche flan, for garnish
- 1 pint cereal milk ice cream
Procedure: Cereal Milk Ice Cream
- Combine the cereal with whole milk in a pitcher or large jar, and let the mixture steep for about 20 minutes.
- After 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 the milk.
- Heat the 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 the mixture for at least 4 hours, and then churn in your ice cream maker according to the manufacturer’s instructions.
Procedure: Halo-Halo Assembly
- Combine the ube jam and honey in a bowl and set aside.
- Line a baking sheet with parchment paper. Using an ice cream scooper lay about 6 scoops onto the tray and freeze again for about 15 minutes.
- Mix the crushed banana chips and coconut in a shallow pan.
- After 15 minutes, roll the ice cream in the crushed banana chips and coconut coating the whole scoop of ice cream.
- Serve with a drizzle of ube syrup, slices of leche flan, and langka.