Sorbetes, otherwise known as Philippine ice cream, was introduced during the American occupation when coolers and refrigerators from the US made it possible for Filipinos to enjoy cold drinks and chilled desserts during the hot summer.
The traditional way of eating sorbetes is through peddling. Vendors usually go around the streets with colorful two-wheeled wooden carts carrying three to five flavors of locally-made sorbetes.To stay cold for a longer time, sorbetes vendors put shaved ice with salt placed under the ice cream.
How to Make Keso Sorbetes (Cheese Ice Cream)
Cheese or Keso is just one of the flavors of sorbetes that is uniquely Filipino. This particular flavor was chosen because it stands out from other standard sorbetes like vanilla and chocolate flavors that have their comparisons in the West. Other flavors come from seasonal Filipino fruits and ingredients like melon, mango, ube (purple yam), jackfruit, avocado and coconut. This recipe shows two ways of making the keso sorbetes: the no-churn method and one using an ice cream machine.
No-Churn Keso Sorbetes
Preparation Time: 10 to 15 minutes
Freezing Time: 3 to 5 hours
Step 1: Combine 1 cup of all-purpose cream, 1/2 cup of fresh milk, 1 1/2 evaporated milk and 1 1/2 cups of granulated sugar in a saucepan and stir until sugar is dissolved.
Step 2: Lower the heat to thicken the mixture. Once it is thick, transfer the mixture to a mixing bowl.
Step 3: Add 125g of diced cheddar cheese to the cream mixture. Cover with plastic wrap and chill in the refrigerator for 3 hours.
Step 4: After chilling, remove from refrigerator and using either a whisk, spatula or electric mixer, beat the mixture 15 minutes until it doubles in size.
Step 5: Place the cream mixture in an aluminum, freezer-proof container. Freeze for at least two hours or overnight. Makes for 15 to 20 servings.
Keso Sorbetes Using Ice Cream Machine
Preparation Time: 45 to 60 minutes
Freezing Time: 3 to 5 hours
Step 1: Chill ice the cream maker based on the manufacturer’s instructions before preparing the ingredients. The machine needs to be chilled overnight before preparing the ingredients for the sorbetes.
Step 2: In a saucepan, combine 1 1/2 cups of whole milk, 2 1/2 cups of heavy cream and 1 1/4 cup of granulated sugar. Mix well and cook under low heat for 5-8 minutes. Try not to let the mixture boil. Transfer the mixture into a bowl and set aside to cool.
Step 3: In another bowl, beat 4 egg yolks and then add the cream mixture. Mix everything well.
Step 4: Put the entire mixture back into the saucepan and simmer again under low heat.
Step 5: Add 2 cups of grated or cubed processed cheese and 1 tsp of vanilla extract. Stir constantly until cheese is melted and transfer the mixture to a freezer-proof container.
Step 6: Cool in the refrigerator for 3 to 5 hours.
Step 7: Set up the ice cream maker. Pour the sorbetes in the ice cream maker and turn it on. Allow the machine to turn for 45-60 minutes. The mixture is expected to thicken.
Step 8: Transfer to a deep container that cools well in the freezer and let the sorbetes chill until it is ready to be served. Makes for 15 to 20 servings.
How to Make Gata Sorbetes (Coconut Ice Cream)
Gata or coconut milk is used in this recipe as a replacement or supplement to evaporated and condensed milk for a creamy and more enhanced taste of coconut. Macapuno or shredded coconut endosperm gives the sorbetes a chewy texture with each bite. This is no-churn sorbetes so no ice cream machine is required.
Preparation Time: 15-20 minutes
Freezing Time: 4 hours
1 tsp of latik (coconut milk curd)
1 tsp of macapuno
Step 1: Combine 1/2 cup of coconut cream, 1/2 cup of condensed milk, 1 tbsp of coconut oil and 1 tsp of vanilla extract in a bowl. Mix all of the ingredients well with a spatula and then set aside.
Step 2: In a food mixer, put 1 1/2 cup of heavy cream. Whisk cream until you see stiff peaks.
Step 3: Fold whipped cream in batches into the coconut milk mixture until it develops a thick texture. Try not to overmix.
Step 4: Transfer the cream to an aluminum, refrigerator-proof pan.
Step 5: Place wax paper on top of the cream to prevent ice crystals. Freeze for 4 hours.
Step 6: Scoop ice cream in individual cups. Top with 1 tsp latik (coconut milk curd) or 1 tsp of macapuno (coconut endosperm). Makes for 15 to 20 servings.
How to Make Sorbetes (by Bulk)
This recipe is a generic regardless of whatever flavor you put in your sorbetes. Since ingredients are measured in gallons, the ice cream serves, at the most, 24 people.
Preparation Time: 45 minutes
Freezing Time: 30 minutes
List of flavors that you can use:
- Vanilla extract
- Lemon and Calamansi zest
- Cashew and other nuts
- Ube (purple yam)
Step 1: Combine 1/2 gallon powdered milk, 1 1/2 gallons of coconut milk, 1/3 gallon evaporated milk, 2 kg sugar and 1/3 kg cornstarch into a bowl and mix well until it reaches a foam consistency.
Step 2: Pour the mixture into a saucepan. On low heat, let it slowly come to a boil for 15 minutes to kill bacteria. Once done, set the heated cream aside so it can cool.
Step 3: It is during this process where you can put desired flavors/ingredients into the saucepan. Stir well.
Step 4: Transfer from the saucepan to a refrigerator-safe container and place in the freezer for 30 minutes.
Step 5: Remove the container from the freezer and mix again until the sorbetes is thick. Serve in individual cups. Makes for 1 gallon of ice cream for 24 people.
Traditionally served in sugar or wafer cones, sorbetes can also be served between salt bread (pan de sal) as an ice cream sandwich.
Preparation Time: 6 minutes
Step 1: Take cheese and coconut-flavored sorbetes out of the freezer and soften it for 3 to 5 minutes.
Step 2: While waiting for the ingredients to thaw, cut open a pandesal in two.
Step 3: With an ice cream scooper, place one scoop of the cheese sorbetes and one scoop of the coconut sorbetes inside the lower piece of bread and cover it with the upper half.
Step 4: Take a tsp of pinipig or macapuno strands and drizzle it on the sides of the sorbetes sandwich to stick. Serve on a plate. Makes for 1 serving.
All the ingredients listed are available at local supermarkets and produce farms so any flavor combination depends on your imagination. For special occasions, we suggest in making it 1 or 2 days in advance for the flavors to really set in.
These recipes were collated so that the luxury of eating sorbetes can be accessible to you on a daily basis at the comfort of your own home. We have shown you different ways of making the Filipino sorbetes. Whether for a large group or for one, the motto is, if you really want to make it, you can. Enjoy making and eating seasonal and original Filipino sorbetes!