Sorbetes is the traditional Filipino ice cream peddled in almost street corners across the country. Childhood memories are often recalled with the ringing of the bells by the neighborhood ice cream with his cart.
Take your pick from the moist popular flavors - buco, ube, keso or combination of the three. Served in plastic cups but you can opt for it one a wafer cone or placed inside a pan de leche for a literal ice cream, sandwich!
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| Ube Sorbetes served with macapuno and sago pearls |
Take your pick from the moist popular flavors - buco, ube, keso or combination of the three. Served in plastic cups but you can opt for it one a wafer cone or placed inside a pan de leche for a literal ice cream, sandwich!
Ingredients
- 1⁄2 gallon powdered milk
- 1 1⁄2 gallons coconut milk
- 1⁄3 gallon evaporated milk
- 2 kg sugar
- 1⁄3 kg cornstarch
How to make Sorbetes
- Mix all ingredients using mixer (or egg beater) until the consistency is foamy.
- Pour in a stainless steel pan or boiler. Let boil for 15 minutes to kill any microbes or bacteria. Set aside to cool.
- Put desired flavoring (natural or artificial flavors): vanilla, lemon or kalamansi (can be obtain from peels), chocolate, coffee, nuts, cashew and others. You can also use real fruit flavors like mango, ube, macapuno and others LIKE cheese, etc.
- Put into freezer for half an hour or until half-frozen.
- Remove from freezer and mix again (with big wooden spoon or egg beater) until the consistency becomes a thick mass.
- Transfer it in round stainless container. Cover, put it in wooden push cart. Put lots of crushed ice and salt between the container. You can use dry ice as an alternative.
- Let set for 20 minutes, at which point the ice cream should harden enough.
