Prep 15 mins
Cook 30 mins
A home-made version of the popular ice cream usually sold on the streets by peddlers in the Philippines. The common flavors these come in are mango, chocolate, ube (purple yam), cheese, and buco (coconut)
- 1⁄2 gallon powdered milk
- 1 1⁄2 gallons coconut milk
- 1⁄3 gallon evaporated milk
- 2 kg sugar
- 1⁄3 kg cornstarch
- 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.
good day! your recipe for pinoy ice cream seems delicious. i just want to clarify regarding one of your ingredients, is the 1/2 gallon powdered milk ingredient in you recipe, dissolve in water or is it in liquid form? if so how many liters of water and kilos of powdered milk is the combination? or is it still in powder form? if so 1/2 gallon powdered milk is how many kilos if its in powder form? pls reply, thanks!