Referring to local Philippine-made ice cream, the word sorbetes is from the Spanish sorbete, meaning sorbet or sherbet. The man who sells ice cream is called a sorbetero.
The Spanish word for ‘ice cream’ is helado, which never made it into the islands’ lexicon.
Filipinos jokingly refer to homemade ice cream sold cheaply from street carts as “dirty ice cream.” Up until recently, sorbetes was generally considered inferior to ice cream made by the large companies Magnolia and Selecta. But with increasing pride in local Filipino artifacts, even the company Selecta is now marketing a line called Sorbetes.
Sorbetes is traditionally made from carabao milk and is served as small scoops (really small in comparison to American portions) on small sugar cones. Filipinos even serve ice cream inside bread pieces that look like miniature hamburger buns!
Favorite ice cream flavors in the Phlippines include ube (purple yam), mango, macapuno (mutant coconut) and keso (cheese). Western flavors like vanilla, chocolate, mocha and strawberry are also popular.
Albay province in the Philippines is known for the pili nut and sili (hot pepper). A restaurant in Albay called 1st Colonial Grill was made particularly famous for having pili nut ice-cream and sili ice-cream on the menu.
Other ice-cream brands in the Philippines are Arce Dairy and Carmen’s, which the Pope reputedly enjoyed on the plane back from his visit to the Philippines
Magnolia Ice Cream in the United States is what Philippine-born Filipinos refer to as OMGpeke. It is manufactured by a Northern California company that machinated to “legally” steal the Magnolia brand and logo from the originator in the Philippines. The original corporation that created the authentic Filipino brand Magnolia is San Miguel Philippines, which is barred by the laws of the United States from selling Magnolia-branded ice cream within the USA.
San Miguel is currently selling its ice-cream in the United States under the brand Gold Label.
Paggawa ng Sorbetes
Sorbetes na Dalandan
1 1/2 tasang katas ng dalandan
2 kutsarang katas ng limon
2 tasang tubig
Batihin ang itlog nang bahagya. Ilagay ang lahat ng sangkap at saka lutuin sa garapinyera.
Sorbetes na No. 1
2 tasang krema
1 tasang banilya
2 tasang gatas
Kaunti lamang na asukal o pulut-pukyutan ang gamitin ninyo kung gagamit man kayo. Gawin ding katulad ng una.
Sorbetes na ubas
4 na kutsarang katas ng limon
2 tasang katas ng ubas
1 tasang krema
1/3 tasa asukal o pulut-pukyutan
Pagsama-samahing lahat ang katas saka ang asukal at ilagay sa garapinyera. Kapag malapit nang maluto ay ilagay ang krema, saka ipagpatuloy ang pagpihit. Kung ibig ay maaaring lagyan din naman ng itlog na binati sa halip ng krema.
Sorbetes de letse
Magunaw ng 200 gramong asukal na repinadong puti sa isang litrong gats. Batihin ang anim na klaro ng itlog at lagyan din naman ng kaunting kinaskas na dayap. Pagkatapos ay ilagay sa garapinyera at lutin.
Sa isang litrong gatas ay haluan ng apat na binating itlog, 10 gramong mantikilya at kalahating kilong asukal na repinado. Bago ihalo ang binating itlog ay pakuluan munang mabuti ang gatas at ang mantikilya upang magkahalong mabuti. Pagkatapos ay ilagay sa garapinyera at lutuin.