How to make Ice Cream (Sorbetes)

It is hot (the weather)! Ice candy, ice drops, ice cream and sorbetes are among the food demanded when it is summer and when it is hot. Sorbetes is a Filipino version of ice cream usually peddled from street carts in the Philippines. Peddlers of sorbetes ice cream provide several serving options. of varying colors and flavors. It may be served in a small plastic cup, a wafer cone, a sugar cone or a bread bun, at varying prices. An ice cream serving can include one flavor or, for no extra charge, a mixture of available flavors.

So, are you planning to make your sorbetes? Here is the guide:


Ingredients:

* 1/2 gallon powdered milk
* 1-1/2 gallon coconut milk
* 1/3 gallon evaporated milk
* 2 kilo sugar
* 1/3 kilo corn starch

Procedures:

1. Mix all ingredients using mixer (or egg beater) until the consistency is foamy.
2. Pour in a stainless steel pan or boiler. Let boil for 15 minutes to kill any microbes or bacteria. Set aside to cool.
3. Put desired flavoring (artificial flavors): vanilla, lemon or kalamansi, chocolate, coffee, nuts, cashew and others. You can also use real fruit flavors like mango, ube, macapuno, cheese, among others.
4. Put into freezer for half an hour or until half-frozen.
5. Remove from freezer and mix again (with big wooden spoon or egg beater) until the consistency becomes a thick mass.
6. Transfer it in round stainless container. Cover; put it in wooden push cart. Put lots of crushed ice and salt between the containers. You can use dry ice as an alternative.
7. The ice-cream will get hard in 20 minutes.

Source: DOST, photo courtesy of chocobhitzs

How to Make Ice Cream

Ice cream is a delicious frozen food that is a real treat when it’s homemade. Making ice cream at home can be a fun family project with a job for everyone. If you have a hand cranked or electric ice cream freezer, everyone can enjoy a tasty dessert right from the freezer.

The most important ingredients in ice cream are:

• Milk solids, often added as nonfat dry milk, give body to the mixture and allow better whipping.

• Cream, with its higher butterfat content, gives richness and smoothness.

• Eggs, acting as a stabilizing ingredient, provide good texture as well as flavor and the whites are a good whipping agent. Because of the risk of harmful bacteria in raw eggs, you must use pasteurized eggs in uncooked ice cream mix.

• Sugar gives sweetness and minimizes crystallization by lowering the freezing point temperature.

• Gelatin is a stabilizer that binds water to keep ice crystals small.

• Flavorings are added in small amounts and have no effect on the freezing process.

• Fruits are sugared and retard the freezing process, and thus should not be added until the mixture is about half frozen.

Equipment and Supplies

To make homemade ice cream, you need a variety of equipment, including ice, rock salt and a freezer. Metal freezers are preferred, but must be kept clean to prevent rusting. The capacity of the ice bucket should be about two gallons. The mix container will hold about one gallon. You will need at least 20 pounds of ice for each gallon of ice cream and about five pounds of rock salt.

Preparing the Mix