Filipino Mango Ice Cream Recipes

THE CAPTAIN'S MANGO ICE CREAM

Steps:

• Combine mangoes, cream, brown sugar, and corn syrup in a blender or food processor. Blend on high for 30 seconds.
• Transfer to an airtight container. Stir in spiced rum and salt. Refrigerate, 8 hours to overnight.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

FILIPINO MANGO ICE CREAM

Steps:

• In a bowl, whisk egg yolk and sugar together until light and frothy.
• Heat milk until scalding in a heavy-based saucepan, then pour it slowly into egg mixture, whisking constantly.
• Strain milk and egg mixture back into pan and place it over heat, stirring all the time, until it thickens. Let cool.
• Mash mango flesh with a fork for chunky texture, or put it in an electric blender and whiz to a puree.
• Strain cooled custard into a bowl and whisk in whipping cream.
• Beat mango puree until thoroughly mixed, then pour into an ice cream maker. Churn until frozen.
• Without an Ice Cream Maker - Alternatively, pour mixture into a freezer-proof container and freeze for 2-3 hours, beating with a fork periodically (Continue to check the mixture every 30 minutes) and stirring while it freezes to break to ice crystals. Repeat steps until the ice cream is frozen.

SORBETES (FILIPINO 'DIRTY' ICE CREAM)

Steps:

• 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 (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, cheese, etc.
• Put into freezer for half an hour or until half-frozen.
• Remove from freezer and mix again (with big wooden spon 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.