I thought before I had a great variety of recipes around the world, I knew I was adventurous enough to try odd food items here and there but all of that self-opinion changed when I saw this blogger that we are presenting today. She definitely had tried more exotic things than me, posted a wide array of ethnic dishes that I never had heard of, she definitely had pushed her self to the limits in terms of culinary adventure, if you haven’t heard of her then you should, as you will learn a great deal of stuff with her kitchen adventures and trials, from the Somalian Soup Maraq Fahfah, Omani Coconut Macaroons Chaklama, Austrian Liver Dumplings Leberknödel and Guyanese Coconut Roll Salara, she had tried it all.
The blogger that we are talking about today is Evelyne from CultureEatz, like myself she started at a very young age in terms of her culinary experience. From her own words her “exotic taste curiosity” started at the age of 3 when her mom would order the classic appetizer Escargot à l’Ail (garlic snails) as my meal. Then at 8 she started to play not in the playground but in the kitchen as she made muffins for the first time then by 14 she started inviting her friends over to their place for 4-course meals. The story does not stop there in fact it continues with her amazing blog and You Tube Channel. And now we are here, inviting this amazing talent to share a recipe that I challenged her to make, something Filipino that I haven’t posted yet and here she is, continued to surprise me with her recipe today. So without further ado let me introduce to you Evelyne!
When you go to the ice cream shop, do you ask for 2 scoops of ice cream with different flavors? This mango and cheese swirl ice cream recipe is based on that idea but you swirl your homemade ice creams together before the final freeze stage. What a great way to savor two of the most popular ice cream flavors in the Philippines, including the unusual cheese ice cream.
Ice cream is truly one of life’s great pleasures. Summer or winter, any time of the year. I will eat ice cream in the middle of the Canadian winter…on my couch wrapped in a blanket. Even better is savoring homemade ice cream so I can tell you my life changed some 10 years ago when I was given a second-hand ice cream machine.
I learned how to make my own delicious ice cream, starting with basic flavors. Soon enough, curiosity got the better of me and I was experimenting with unusual ice cream flavors. The roster includes lavender ice cream, uber lemon, white asparagus ice cream, citrus mezcal sherbert, mastic, lemonade ice tea sorbet, even a savory anchovy ice cream that you can use as a Caesar salad dressing (on grilled lettuce, how cool).
At the top of my “ice creams to make” bucket list was the Filipino cheese ice cream. There is a very tiny Filipino community in Montreal with a handful of Filipino restaurants and bakeries. Shocked would be the best way to describe my reaction to one ice cream I saw inside a bakery’s freezer compartment: cheese ice cream. Reading the ingredients label revealed actual pieces of cheese in the ice cream. Definitely a flavor I had to try.
Further research revealed a few more interesting flavors of ice cream in the Philippines. Besides cheese ice cream which is called keso ice cream, there is halo-halo, ube (a purple yam), avocado, and mango. And you can get it served on a bread bun if you forgo the cone or cup.
If you are lucky enough to give these ice creams a try locally, ask for sorbetes and you will be pointed the direction of colorful carts owned by street hawkers. Sorbetes, unfairly nicknamed dirty ice cream, is similar to sorbet but has a very unique flavor.
One difference is the milk used, which is either coconut milk or carabao milk. Yeah, I had to Google that, carabao is a type of water buffalo. My recipe is a bit more accessible for those of us who cannot get carabao milk, by using cow’s milk and cream. The custard based ice cream, made with eggs, makes the texture and taste extra creamy.
As weird as it may sound, cheese ice cream is really delicious. The creaminess of the ice cream really makes the sharp cheddar’s flavor subtle, so don’t be afraid to go for the oldest cheddar you can find. If you are scared at the idea of trying straight up cheese ice cream, my recipe has a fun twist for you, or should I say a swirl!
This pint of mango and cheese ice cream is made up of half mango ice cream and half cheese ice cream swirled together. It is really easy to mix 2 ice cream flavors. Scoop dollops of freshly churned ice cream randomly in a bread pan and swirl the ice cream a few times with a chopstick or a spoon.
Now all you need is a little patience for the ice cream to freeze completely before enjoying a delicious and refreshing bowl of this mango and cheese swirl ice cream.
For the cheese ice cream, in a saucepan over medium-low heat, combine the cream, milk, sugar, cream cheese, and vanilla. For the mango ice cream, in a separate saucepan over medium-low heat, combine the cream, milk, and sugar. Bring the mixtures to a simmer, until small bubbles appear on the edge of the saucepan.
In two bowls, beat 2 egg yolks per bowl. Slowly whisk in a quarter of each hot cream mixtures into the eggs to temper. You do not want the eggs to cook. Continue to whisk slowly in the remaining cream mixtures separately.
Transfer the custards back to their respective saucepans and place over low-medium heat. While stirring nonstop, cook the custards for about 5 to 10 minutes, or until they are thick enough to coat the back of the spoon. If overcooked, the custards will curdle. Strain the custards if necessary, cover with cling film touching the surface, and let them cool to room temperature. Refrigerate for at least 6 hours or overnight.
Blitz enough mango to get 1/2 cup of puree in a blender or food processor. Add lemon juice, mix, and set aside. Cut 1/4 cup of mango into small cubes and set aside. Grate the sharp cheddar cheese and set aside.
For the mango ice cream, mix in the mango puree, 2 drops of red food coloring and 14 drops of yellow food coloring before freezing. Churn each custard separately in ice cream maker according to manufacturer’s instructions. For the cheese ice cream, add the grated cheese towards the end. For the mango ice cream, add the diced mango at the end.
Place the first churned ice cream in the freezer in a bowl. When the second ice cream is almost done, take out the first ice cream to let it soften just a bit. Once the second ice cream is done, working very quickly, scoop dollops of each ice cream, layering them randomly, in a bread pan. Take a spoon or a chopstick and swirl the ice cream a few times to create streaks. Place the bread pan in the freezer and let the ice cream set, until ready to serve.