Sorbetes

A coconut and milk ice thickened with cornflour instead of eggs, so it scoops soft from a tub.

Vegetarian, but not vegan — contains dairy (evaporated milk).

Ingredients

• 600 ml coconut milk
• 400 ml evaporated milk
• 200 g caster sugar
• 3 tablespoons cornflour
• 0.5 teaspoon salt
• 150 g freshly grated coconut
• 1 teaspoon vanilla

Method

1. CORNFLOUR INSTEAD OF EGGS. A custard base sets hard in a domestic freezer and has to be left out for ten minutes before it will scoop. A cornflour base stays soft and stretchy straight from the tub, which is what this kind of ice cream is meant to do.
2. Slake the cornflour in 100 ml of the evaporated milk, cold, until there is no lump at all. Added dry to a warm pan it seizes into pellets.
3. Heat the coconut milk, the rest of the evaporated milk, the sugar and the salt to just below a simmer, stirring until the sugar has gone.
4. Cornflour mixture in, stirring constantly, and cook 4 to 5 minutes until it thickens enough to coat the back of a spoon.
5. Off the heat, vanilla and the grated coconut in. Cool to room temperature, then chill 4 hours. Churning a warm base gives you large ice crystals however good the machine.
6. Churn in a machine 25 minutes, or still-freeze: into a shallow tray, and beaten hard with a fork every 40 minutes for 4 hours. Three beatings is the minimum -- each one breaks up the crystals that have formed since the last.
7. Into a tub, pressed down with no air pockets, with paper against the surface. Freeze 4 hours to firm.
8. Serve in a bread roll if you want it the way it is sold from carts, or in a cone.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes