Halo Halo Sundae

Caramel Flan, Strawberry Ice Cream, Ube Halaya, Coconut Condensed Milk, and Tropical Fruit

Pastry Chef Janice Belen of Justice Cream | Chicago

Adapted by StarChefs | October 2021

INGREDIENTS:

Oat Milk:
1,597 grams water
176 grams oatmeal

Ice Cream Base:
16 grams guar gum
16 grams fine sea salt
1,080 grams agave
1,280 grams scratch oat milk
1,080 grams agave
1,280 grams scratch oat milk
1,600 grams coconut milk
16 grams vanilla extract

Strawberry Puree:
1,264 grams strawberries
20 grams lemon juice
60 grams granulated sugar

Flan Caramel:
67 grams granulated sugar
3 milliliters vanilla extract
15 milliliters water

Flan Custard:
14 grams arrowroot starch
5 grams agar agar powder
306 grams sweetened condensed coconut milk
20 grams maple syrup
5 milliliters vanilla extract
228 milliliters coconut milk

Ube Halaya: 
450 grams purple yam
245 grams coconut milk
300 grams condensed milk
100 grams brown sugar
Pinch of salt
4 grams vanilla extract

Assembly:
Coconut condensed milk
Tropical fruits (jackfruit, kiwi, watermelon, papaya, etc.)

METHOD:

For the Oat Milk:
Blend oats and water for about 40 seconds. Strain through fine cheesecloth.

For the Ice Cream Base:
In a mixing bowl, thoroughly mix salt and gums. Combine agave and oat milk in a saucepan. Set the saucepan over low-medium heat and cook until low simmer, stirring often with whisk and adjusting the heat if necessary to prevent a rolling boil. Add gum mixture and whisk vigorously until smooth and thickened. Remove the pan from the heat and stir in the coconut milk and vanilla extract. Let the base cool. Transfer to an airtight container and refrigerate for a minimum 12 hours (no more than 24 hours) before churning.

For the Strawberry Puree:
Wash and slice the strawberries, removing the hull and green tops. Macerate strawberries in lemon and sugar for 15 minutes. Add to a saucepan on medium heat until it boils. Once boiled, bring to a simmer for about 20 minutes. Hand blend. Cool for at least 12 hours before adding to ice cream. Blend into ice cream base. Using a hand emulsifier or whisk, blend strawberry puree into ice cream base. Churn ice cream until it reaches a soft serve consistency. Transfer to an ice cream container and let it harden for about 8 hours.

For the Flan Caramel: 
Add sugar, vanilla extract, and water to a medium saucepan and turn on medium-low heat. Set a timer for about 3 minutes and stir constantly until the mixture bubbles quickly and thickens. Turn heat up if it is bubbling too gently, or lower if it begins to burn. After 3 minutes, coat the bottom of a 11” x 7” baking pan with the caramel. Set aside.

For the Flan Custard:
Add arrowroot, agar agar, maple syrup, and vanilla extract to a saucepan and whisk until smooth. Add the coconut milk and condensed milk and whisk vigorously until fully combined. Place the saucepan over high heat, whisking continuously until the mixture boils. Reduce heat to medium-low. Continue whisking for approximately 2 minutes. The mixture should be a thickened liquid. Carefully pour the custard evenly on top of the caramel in the baking pan. Let the flan cool for 5 to 10 minutes before transferring to the refrigerator to set for at least 3 hours uncovered. If storing for longer than 3 hours, lightly cover the pan to allow ventilation.

For the Ube Halaya: 
Peel, cube and steam yams until tender. Let them cool, then peel and grate. In a large pot, add milks, sugar, and salt into the pot. Add the grated ube and stir. Heat over medium-high heat to combine. Whisk the mixture, then cook until boiling. Reduce heat to medium-low and let cook for 40 to 60 minutes, stirring constantly to prevent the jam from sticking to the pot. When the jam thickens, add the vanilla extract. Once it resembles a slightly runny jam, turn off the heat. Cover with lid and let cool to room temperature before storing in the fridge.

To Assemble and Serve:
Scoop hardened ice cream into cute bowls with room for toppings. Add a cube of Flan Custard, a spoonful of Ube Halaya, a drizzle of coconut condensed milk, and a sprinkle of tropical fruits to the scoop. We recommend jackfruit, kiwi, watermelon, papaya, banana chips, and coconut chips.

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