Description:
Taken from Celebrations: A Culinary Feast from the Roces-Reyes Table, edited by Delgado, et. al (Anvil Publishing, Inc. 2010).
“Atis Ice Cream is such a luxury. There’s nothing like nonstop spoonfuls of pure atis frozen in creamy carabao’s milk ice cream. This is my grandmother’s recipe, and in the old days, when they didn’t have electric ice cream makers, they would freeze the atis ice cream mix in a metal can and give it a stir every few hours to break up the ice crystals.”
Ingredients:
1 cup sugar
1/2 c water
2 kg ripe atis (sugar apple), the seeds are removed
(we are using the creamy pulp of the atis)
4 cup carabao’s milk
Directions:
Combine the sugar and water in a small saucepan and bring to a boil, stirring until the sugar is completely dissolved.
In a large bowl, mix the cooled syrup, atis pulp, and carabao’s milk. Transfer to an ice cream machine and follow the manufacturer’s instructions.
Alternatively, pour the mixture into ice trays or shallow pans and freeze. After a few hours, scrape the ice that begun to form and return to the freezer. Repeat a few more times until a thick sherbet-like consistency is reached.