Can’t remember what it was. But…it was something similar to mais con yelo or halo-halo. The small block on top was leche flan. It was gone in a blink of an eye. It could be halo-halo. I couldn’t see if there were any fruit cubes underneath because the crushed ice was cloudy. Chance was, the flavoring was mixed prior to ice preparation. It was safe to assume they used flavored ice. Then it became a flavored crushed ice used for making this delicious dessert.
I saved pictures for posting because of its striking feature. It has fine crushed ice which brings a smoother taste experience. I felt it like a lighter version of ice cream. Minus the cream and lesser sweetness.
How can we achieved the same?
I suggest crushing ice in a chilled chamber. The grinding process increases surface area that makes it more susceptible to melting. The heat generated by equipment make the situation worst. Cold environment can arrest it, allowing more time to achieve finer ice particles.
What could be the grinding equipment candidate? I have no idea at this point in time. Sure there is one or two. I will update as soon as possible. It could be spraying water mist below freezing point. The result is soft fluffy ice, a snow.
Adding flavor prior to freezing and crushing. Warm ingredients to ice mix will quicken melt. Lesser water content also affects the final texture significantly toward the better. If the ice candy or halo-halo has little natural flavoring. Then it doesn’t matter if we crushed it in a chilled chamber, add the flavor prior or quick freeze it.
Quick freezing. Normal vs quick… The very good example of this is our everyday cheap ice candy. Notice we are commonly biting large chunks of tasteless ice. It has something to do with slow freezing. We stir the mixture well during preparation, but, when we freeze it slowly, the water molecules have enough time to come together again. A usual scenario in home refrigerators. We are lowering the thermostat setting to lowest possible and throwing in as much food as we can. Aging equipment and loose door seal are also contributing factors. Quick freezing on the other hand keeps the ice particles smaller.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.