📝 About This Recipe
Transport yourself to the sun-drenched streets of Manila with this authentic Sorbetes, affectionately known as 'Dirty Ice Cream.' Unlike Western dairy-heavy versions, this iconic Filipino treat uses a unique base of coconut milk and cassava flour to create a distinctively light, stretchy, and refreshing texture. Infused with the nutty aroma of toasted coconut and the vibrant colors of tropical flavors, it’s a nostalgic masterpiece that captures the heart of Filipino street food culture.
🥗 Ingredients
The Custard Base
- 3 cups Coconut Milk (full-fat, canned or fresh)
- 1 cup Evaporated Milk (provides a creamy backnote)
- 1 1/4 cups Granulated Sugar (adjust to taste)
- 1/4 cup Cassava Flour (tapioca starch can be used as a substitute)
- 3 Egg Yolks (large, beaten)
- 1/4 teaspoon Salt (to balance the sweetness)
Flavor Profiles (Choose One or Divide Base)
- 1/2 cup Ube Halaya (Purple Yam Jam) (for Ube flavor)
- 1 teaspoon Ube Extract (for deep purple color)
- 3/4 cup Mango Puree (from ripe Philippine mangoes)
- 1/2 cup Cheddar Cheese (finely grated, for Queso flavor)
For Serving
- 6-8 pieces Pan de Sal (freshly baked Filipino bread rolls)
- 1 pack Sugar Cones (crispy wafer cones)
- 1/4 cup Roasted Peanuts (crushed, optional topping)
👨🍳 Instructions
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1
In a large heavy-bottomed saucepan, whisk together the coconut milk, evaporated milk, and sugar over medium heat until the sugar is completely dissolved.
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2
In a small bowl, create a slurry by mixing the cassava flour with 1/2 cup of the warm milk mixture until no lumps remain.
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3
Slowly pour the slurry back into the saucepan, whisking constantly to prevent the bottom from scorching.
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4
Temper the egg yolks by adding a small ladle of the hot liquid to the yolks, whisking quickly, then pour the yolk mixture into the main pot.
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5
Cook the mixture over medium-low heat for 8-10 minutes, stirring continuously with a wooden spoon until it thickens to a consistency that coats the back of the spoon.
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6
Remove the pot from the heat and stir in the salt. If you are making multiple flavors, divide the base into separate bowls now.
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7
Whisk in your chosen flavorings (Ube, Mango, or Cheese) until the mixture is uniform in color and texture.
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8
Strain the mixture through a fine-mesh sieve into a clean bowl to ensure an ultra-smooth finish.
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9
Cover the surface of the custard directly with plastic wrap to prevent a skin from forming and let it cool to room temperature.
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10
Refrigerate the base for at least 4 hours, or preferably overnight, to allow the flavors to mature and the mixture to chill thoroughly.
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11
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (usually 20-25 minutes).
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12
Transfer the churned sorbetes to an airtight container. For an authentic touch, stir in the grated cheese at this stage if making Queso flavor.
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13
Freeze for an additional 4-6 hours to firm up before serving.
💡 Chef's Tips
Use high-quality coconut milk (not coconut water) for the creamiest results. Do not skip the cassava flour; it is the secret to the slightly chewy, 'stretchy' texture that distinguishes sorbetes from regular ice cream. If you don't have an ice cream maker, freeze the mixture in a shallow pan and whisk vigorously every 30 minutes for 3 hours to break up ice crystals. When making the cheese flavor, use a sharp cheddar to provide a savory contrast to the sweet coconut base.
🍽️ Serving Suggestions
Serve the traditional way: stuffed inside a sliced, warm Pan de Sal (bread roll) for a sweet and salty sandwich. Scoop 3 different flavors (Ube, Mango, Queso) into a single sugar cone for the classic 'rainbow' look. Top with a sprinkle of toasted coconut flakes or crushed peanuts for added crunch. Pair with a glass of cold Sago't Gulaman (brown sugar pearl drink) for the ultimate Filipino merienda experience.