Sun is out! That only means more reasons to indulge in cold yummy treats that can help you beat the heat. But if you’re someone who just had enough of the usual flavors available at the ice cream parlor, we have a fruity idea that’s sure to address your sweet tooth needs!
MB Life dropped by to watch gastronomic creations showcased at Madrid Fusion Manila last April 8 and we’re just thrilled to come across Chefs Amy Basa and Romy Dorotan of Malate’s Purple Yam. The two authors of the award-winning Memories of Philippine Kitchens shared a sweet easy-to-follow sineguelas ice cream recipe that is uniquely Pinoy… and refreshingly tasty. Plus, sineguelas is also affordable.
Jocote (Spondias purpurea), commonly known in the Philippines as sineguelas, is a fruit that is native to tropical countries like our own. If you don’t know what it looks like, sineguelas are small oval drupes that come in different colors such as green, yellow, red, and hints of brown, depending on how ripe they are.
Sounds weird, right? Don’t judge an ice cream by its fruit! We were able to try it out for ourselves, and as millennials who prefer chocolates over anything else, the taste of sineguelas ice cream on our palates surprisingly left us with NO sign of regret.
According to the presentation of Chefs Amy and Romy, here’s how to prepare it:
You will need this for the ice cream. Just thaw 2.27 kilograms of frozen sineguelas to do the trick.
- Peel the thawed sineguelas once frozen. Set the skin aside. Don’t throw it away because you will be using this as well.
- 1st pressing: Hand-press the sineguelas using a colander to produce its pulp. Don’t throw the seeds!
- Add .5 c sugar to the pulp and set it aside.
- 2nd pressing: Boil the sineguelas seeds in 2 cups of water for 2 minutes. Let it simmer for 5 minutes and cool.
- Strain the liquid and hand-press the seeds using the colander to extract the pulp. Set it aside.
This will add oomph to your ice cream. Prepare the sineguelas pulp you have, 500 g of sugar, and one lemon juice.
- Cut sineguelas skin into ¼ inch strips.
- Mix 2 cups of sugar, pulp and reserved liquid from the seeds, and skin strips in a pot.
- Boil over medium heat and stir.
- Add lemon juice when set.
Sineguelas Ice Cream
Time for the fun part! Prepare 1.41 kg of heavy cream, 735 g of milk, 20 egg yolks, 350 g sugar, another 100 g sugar for the pulp, 1 kg sineguelas pulp from step 3 of the pulp preparation, and sineguelas jam which you prepared earlier.
- Beat egg yolks with 1 cup sugar until fluffy. Use a bowl to avoid spilling.
- Scald milk and heavy cream with .75 cup of sugar in a saucepan.
- Pour cream mixture into the egg yolk mixture. Now, pour it back into the saucepan.
- Cook over low heat until it becomes thick. Don’t forget to continue stirring!
- Remove from heat and let it cool.
- Add sineguelas pulp from the 1st pressing and .5 c sugar to the custard base.
- Mix thoroughly using a blender (if you want a smoother consistency).
- Pour custard into an ice cream maker (to make it look more like an ice cream).
- Fold ½ of the sineguelas jam into the ice cream, keep the others for toppings.
- Continue freezing.
If you still have sineguelas left, then just bite into its fresh fruit. If they’re a bit sour, dip it in salt! There’s always a way to enjoy these little finds.
Chefs Amy and Romy follow the steps above but if you don’t have an ice cream maker, you can still make an ice cream through a bit of hard work… and the use of a freezer:
- Chill mixture over an ice bath.
- Freeze a bowl or pan (stainless steel works) that you can use inside the freezer.
- Place the cold mixture into the cold pan and chill for about 20 minutes.
- Once you see the edges starting to freeze stir the mixture rapidly using a whisk to break up the partially frozen ice cream.
- Return to the freezer and check on it every 30 minutes to continue whisking until it is firmly frozen.
- Repeat for about 4 to 5 times until smooth and creamy.
- Store it in a freezer until it’s ready to serve.
Madrid Fusion Manila was held at the SMX Convention Center from April 7 to April 9, 2016. International chefs gathered for a fusion of Asian and Western cuisine as the 450th anniversary of the Galleon Trade in the Philippines was celebrated at the event.