How To Make Halo-Halo With Ube Ice Cream | From The Home Kitchen | Bon Appétit

Join Chefs Harold Villarosa and Tiana Gee as they make Halo-halo. Refreshing and complex, Halo-halo layers shaved ice and condensed milk on top of all sorts of ingredients for an end result that packs in lots of contrasting textures, from chewy to crunchy, creamy to sticky. Find the recipe here: -- VIDEO BREAKDOWN 0:00 Introduction 0:44 Make the caramel for the coconut leche flan 1:30 Prep the custard for the flan 1:39 Prep the corn 1:44 Cut kernels off the cob, season, and roast at 350° for 12–15 minutes 2:08 Make the custard and strain 3:13 Prep the mangoes 4:05 Assemble the flan 5:20 Cover and bake flan in a bain marie at 350° until set but still jiggly when shaken, about 1 hour 5:48 Make the mango jello mixture 7:00 Transfer to loaf pan, top with fresh mango cubes, and chill for 2 hours 7:20 Portion jello and flan 7:27 Shave the ice 8:21 Assemble the halo-halo 10:51 Taste! Want Bon Appétit shirts, hats and more?