Kling-kling-kling so goes the sorbetero cart. That is my memory of summers past.
Why make your own when you can buy? Because it’s so easy to do at the indulgence you are about to enjoy! And if only to relive your childhood running after Mamang sorbetero with your much earned 25 centavos.
The magic of this recipe is that once you learn how to make the simple custard base, you can make variations with less of the sugar and more of your favorite fruits. You don’t even need an ice cream maker.
What you do need are easy-to-get ingredients: a sauce pan, a bowl, a whisk and your freezer. Without getting too technical, your homemade sorbetes is a frozen dessert that has less air than commercial ice cream. It is smoother, denser and bursting with natural flavor as it stays true to the ingredients.
I tried this recipe with fresh mangoes as they are abundant, sweet and succulent during the summer months. If you are far away from home—frozen berries are just as good.
Serve with a lot of love.
This recipe is in 2 parts: the custard base and the fruit puree.
- Fruit Puree:
- • 2 cups of fruits like frozen mixed berries/strawberries or fresh mango cubes
- • 1/4 c sugar
- The fruits are already sweet by themselves, so it should not need a lot of sugar. Simply combine the fruits and sugar in a small sauce pot and let it simmer over low heat until the sugar dissolves and the fruits begin to cook and break down—about 10 minutes. Let it cool and puree in a blender. This will yield a little over a cup. Set aside.
- Custard Base:
- • 1 cup fresh or whole milk
- • 1 can of heavy cream (300 ml or roughly 1 1/3 c per can)
- • 4 large egg yolks
- • 1/2 c sugar
- In a thick bottom sauce pan, combine milk and heavy cream. Place over medium heat and stir every once in a while so a thin film doesn’t form on the top. When bubbles begin to form at the side, turn the heat off and set aside.
- In a heat-proof glass bowl, whisk the egg yolks until smooth.
- Cook’s tip 1: Make sure that you have separated the whites from the yolk thoroughly.
- Gradually whisk in the sugar until the mixture is thick. Temper the egg yolks by slowly and gradually pouring the milk-cream mixture while whisking briskly. Put the custard mixture back into the sauce pan and continue to cook over low heat. Watch over the mixture and stir frequently until it begins to thicken. You will know that the base is ready when it is thick enough to coat the back of a spoon. Do not overcook as it will result in a curdled mixture. Strain this in a fine strainer to get a smooth texture.
- Finally, add about 1 cup of the fruit puree and whisk briskly to incorporate air into the mixture. Pour in a freezer-container and as an extra treat sprinkle about another cup of mango or strawberry cubes. Let it freeze at least overnight.
- Experiment with other flavors like adding 2 c haleyang ube…or 2 c mashed avocado (this can be bland so you can choose to add about ¼ c sugar…
- Cook’s tip 2: Cover the mixture with a food-grade plastic to prevent frost from developing on top.
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