Last Updated on November 5, 2014 by Ed Joven
Chocolate Sorbetes Recipe
Sorbetes is commonly called dirty ice cream because it is sold along the streets. It is the Filipino version for common ice cream and usually served with small wafer or sugar cones and recently, bread buns.
You can make this ice cream in various recycled packaging materials, such as coffee cans, zip-lock bags, and stainless steel containers and this version is very easy, you don’t need an ice cream machine to make this at home.
Chocolate Sorbetes Ingredients:
Yields: 1 quart of Ice Cream
Prep time: 15 min
- 4 ounces bittersweet chocolate, chopped fine
- 1/2 cup sweetened condensed milk
- 1/2 teaspoon pure vanilla extract
- Pinch salt
- 1 1/4 cups cold whipping cream
Chocolate Sorbetes Cooking Instructions:
- In a bowl, microwave chocolate, sweetened condensed milk, stirring every 10 seconds, until chocolate is melted, approximately 1 minutes. Stir in vanilla extract and salt; let cool.
- With an electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk 1/4 of the whipped cream into the cooled chocolate mixture. Fold the remaining whipped cream into the chocolate mixture until incorporated.
- Freeze in an airtight container until firm, at least 6 hours or up to 2 weeks.
NOTE: If you plan to store the ice cream for more than a few days, place plastic wrap directly on its surface before freezing.
PinoyRecipe.net’s Test Kitchen Discoveries:
- We used sweetened condensed milk in place of cream because it maintained its velvety texture in the freezer.
- Instead of a double boiler, we kept things simple and used the microwave to melt the chocolate and combine the ingredients.
- Bittersweet chocolate also worked well in maintaining the texture.
- A pinch of salt and a little vanilla extract rounded out the flavors.