How to make ice cream

By Mishell Malabaguio. Photos by Jun Pinzon

Step 7: Start the scalding process by boiling a gallon of water containing twisted pandan leaves for 5
minutes. Scalding, which helps dissolve the sugar, infuses the other flavors evenly, and improves the
texture. It makes the ice cream creamier and smoother. 

Step 8: After boiling the water, take out the pandan leaves and pour the water into the stainless steel
container. Also pour in the cassava flour mixture and, using the steel paddle, continuously stir until
the sugar dissolves and the mixture achieves a viscous (thick) consistency.

Step 9: Add the kakang gata  as you continuously stir the mixture. Also pour in the custard mixture
and stir constantly until it attains a paste-like viscosity. Dissolve the food color in a little bit of water,
then also add to the mixture. Continue mixing until you achieve the right viscosity.

Step 10.:To chill, cover the stainless steel container and put crushed ice in the wooden bucket. The
ice should surround the stainless steel container and be above the level of the mixture inside the
container. The chilling stage will only start when the temperature of the mixture reaches 40C to 00C.
Chill for 2 hours or overnight.

Step 11: While waiting for the ice cream to be chilled, prepare the mango marmalade flavoring. Put
1 ½ kg minced ripe mango in a casserole together with ½ cup white sugar and a teaspoon of
calamansi extract. Simmer in medium to low fire until the mango mixture becomes a thick syrup. Stir
the marmalade to avoid scorching. Set aside to cool.

Step 12: After chilling the ice cream overnight, you can now freeze it by putting more ice in the
wooden bucket. You need to put the crushed ice and the rock salt alternately. Using the paddle,
compact the ice and the salt each time you put in more ice. Compacting lessens the air gaps that
cause the ice to melt faster. 

During the first freezing stage, the temperature should further drop to -180C to -200C. While freezing
the ice cream, paddle the outer part of the mixture to prevent the frozen mixture from adhering to the
sides before it can be stirred. The stirring process allows the cream mixture to expand.

Step 13: While still in the freezing stage, get the steel handbeater and start stirring the ice cream to
let it expand. Once it expands to half of the container, mix in the following while continuously stirring
the cream mixture: ¾ kg of white sugar together with the grated cheese, mango marmalade,
condensed milk, cream, and vanilla.

Step 14: Add crushed ice and salt to the wooden bucket whenever necessary. As you stir the cream
mixture, you will notice that the consistency will become thicker and creamier. You will also notice that
it is expanding. 
Step 15: Once the cream expands up to the brim of the container, add the rhum or brandy. Make
sure to stir the mixture down to the bottom to distribute the flavor and the other ingredients evenly.
Taste and adjust if necessary.

Step 16: You may now pack the ice cream in small containers like pint containers, small cups, half-
gallon or gallon containers, and freeze the cream in these containers. Or, you may simply put the ice
cream in the stainless steel container for final freezing. 

During the final freezing stage, you need to cover the container tightly and add more crushed ice and
salt in the bucket as well as on top of the container. Let it stay for 2 hours or until frozen. 

Now your ice cream is ready for consumption. Keep it frozen until it is ready for serving. The
shelf life of this ice cream product is 7 to 10 days, depending on the temperature fluctuations. If you
can maintain the temperature between -180C and -250C, the shelf life of the ice cream would be longer
and the quality would be better. 

Where to train:
GG Productions
10 Greenheights Ave., Greenheights Village, Sucat, Paranaque City
Telephone: (02) 825-6564; 825-6162 

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