Manila Vanilla

Also known as Mantecado (ice cream). 

Since I couldn't find a recipe for it, I made my own.  And it tastes exactly like the elusive mantecado ice cream of Arce Dairy.

Mantecado Ice Cream recipe:

500 ml (2 cups) carabao's milk
1/2 cup sugar
zest of one (1) dayap (Phil. lime)
1 1/2 tsp. rum or brandy
4 egg yolks

Warm the milk, sugar, and dayap zest in a saucepan until the sugar dissolves.  Cover, remove from heat, and let the zest steep at room temperature for 45 minutes.  Remove the zest.

In a separate bowl, whisk together the egg yolks.  Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula.  Pour this mixture through a strainer, into a clean bowl.  Add the 1 1/2 tsp. rum (or brandy).  Chill this mixture in the refrigerator for at least 4 hours.

Churn the mixture in the ice cream maker according to the manufacturer's instructions.


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