Ingredients
Equipment
Method
- Cut the melon in half and remove the seeds. Wrap one half tightly in plastic wrap and freeze it overnight. Place the other half in the fridge.
Make the melon ice cream
- Using the frozen melon half, pour a little heavy cream into the center and scrape the walls of the fruit with a spoon. The scraped bits will mix into the cream as it freezes, forming the ice cream. Scoop the ice cream into a container and set aside.
- Repeat until you've used all the melon, placing the ice cream back in the freezer between rounds if it starts to melt. Once finished, keep it frozen until you're ready to assemble.
Halo Halo Assembly
- Using a melon baller, scoop the fresh melon half into mini "tennis balls." Set aside.
- In a bowl or tall glass, layer crushed ice, melon ice cream, fresh melon balls, nata de coco, and white beans.
- Garnish with pinipig and a raspberry.
- To serve, pour evaporated milk on top and mix everything together with a spoon.
Notes
Note 1. About serving size: Portions can be adjusted, but for this recipe we used a #8 scoop for both the ice cream and crushed ice, which was enough halo halo for two people to share.
Melon size will also affect your yield; with a standard organic melon from Whole Foods, we got 3 scoops of ice cream (about 1.5 cups). One melon should yield enough for 4 to 6 servings.