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Thursday, December 29, 2011

Atis Ice Cream

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.


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33 comments:

  1. CatH \(^_^)/December 29, 2011 at 6:53 AM

    I would love to eat this, but just thinking of separating the atis meat from its seeds..huhuhu...

    who can do this.....I shall hug you...as long as I can eat the atis ice cream *grin*

    ReplyDelete
  2. Virgilio GaviaDecember 29, 2011 at 12:21 PM

    looks yummy. haven't tasted one yet but would love too.

    ReplyDelete
  3. louella alixDecember 29, 2011 at 4:46 PM

    Rudy's Mom used to make Atis ice cream when the Atis tree in the backyard is overwhelmed by the fruits. She would remove the stones/seeds with a knife and a fork. Now THAT was some feat!

    Nowadays I just buy the version of Arce!

    ReplyDelete
  4. CatH \(^_^)/December 29, 2011 at 5:51 PM

    Mommy Loy, nay atis ice cream ang Arce? But mas lami if homemade man :)

    ReplyDelete
  5. CatH \(^_^)/December 29, 2011 at 5:53 PM

    Sit Ver hanggang imagination lang ako nito kc wala akong picture :)

    ReplyDelete
  6. CatH \(^_^)/December 29, 2011 at 5:53 PM

    Sit Ver hanggang imagination lang ako nito kc wala akong picture :)

    ReplyDelete
  7. louella alixDecember 29, 2011 at 6:41 PM

    Toxic buhaton!

    ReplyDelete
  8. dr.philip del carmenDecember 29, 2011 at 7:08 PM

    you've never tried this? i've always made this with exaporated milk & freeze...its great if the atis seeds are bigger, its more fleshy.

    Happy New Year to you and your mom & dad!

    ReplyDelete
  9. Bert the Banana King QuibuyenDecember 29, 2011 at 8:09 PM

    What's "toxic buhaton?"

    ReplyDelete
  10. Bert the Banana King QuibuyenDecember 29, 2011 at 8:12 PM

    Hindi ko pa natitikman ito. I like mango ice cream, macapuno ice cream, pineapple ice cream, ube ice cream. Sa totoo lang maski anong fruit flavored ice cream gusto ko, wag lang durian. No, never tried durian but just the smell turns me off.

    ReplyDelete
  11. nini reyesDecember 30, 2011 at 3:57 AM

    Ang sarap naman nyan!

    ReplyDelete
  12. louella alixDecember 30, 2011 at 7:50 AM

    Too much hassle to make. Toxic as in difficult or too much trouble. Buhaton is Cebuano word for "to make".

    ReplyDelete
  13. CatH \(^_^)/December 30, 2011 at 8:01 AM

    pero di man toxic kan-on....LOL

    ReplyDelete
  14. CatH \(^_^)/December 30, 2011 at 8:02 AM

    naku Doc Philip..I only eat atis fruit..

    just thinking of making the ice cream is enough to make me turn atis-green...
    its time-consuming eating the fruit mismo...e pagtanggal pa ng flesh......naykupo!

    now if kayo ni Ma'am Achis e gagawa, paiwan na lang po ng isang cup of atis ice cream na homemade...hehehe!

    ReplyDelete
  15. CatH \(^_^)/December 30, 2011 at 8:03 AM

    BNK, when or what year did you leave the Philippines and settled in Canada?

    but you have eaten atis itself, right?
    walang ganon na fruit dyan sa Canada? (hmm...I suppose baka di mag survive ng long trip ang atis din pala patungo dyan)

    I always think of unusual ice cream flavors...like atis ice cream, mansanitas (aratiles) ice cream, tambis ice cream (ewan anong English nyan..makopa siguro) etc.

    ReplyDelete
  16. CatH \(^_^)/December 30, 2011 at 8:04 AM

    Nini! gawa ka naman oh..(hahahaha)

    ReplyDelete
  17. Bert the Banana King QuibuyenDecember 30, 2011 at 10:29 AM

    Oh I see. Toxic means hard or difficult. Kala ko toxic as in posionous.

    ReplyDelete
  18. Bert the Banana King QuibuyenDecember 30, 2011 at 10:31 AM

    Labor intensive pala pag gawa nyan. I think a lot of Pinoy dishes are labor intensive to prepare.

    ReplyDelete
  19. Bert the Banana King QuibuyenDecember 30, 2011 at 10:33 AM

    If my memory serves me right (remember, senior citizen na ako), I left the Philippines in 1972, moved to Canada in 1974.

    ReplyDelete
  20. Bert the Banana King QuibuyenDecember 30, 2011 at 10:38 AM

    Of course I've eaten atis. I love atis, the creamy flesh despite the seeds is good. Atis is available here imported from South America. It's name is CHERIMOYA. Check it out in google.

    ReplyDelete
  21. dr.philip del carmenDecember 30, 2011 at 6:54 PM

    don't have to remove the seeds...its just as eating it fresh, but better with the frozen milk.

    ReplyDelete
  22. louella alixDecember 30, 2011 at 9:54 PM

    You are so right! That's coming from a country with an over supply of man power.

    ReplyDelete
  23. CatH \(^_^)/December 30, 2011 at 10:00 PM

    I saw the picture of the custard apple or cherimoya some time ago (di ko kc inakala na darating sa Canada)..parang shallow lang ang grooves nila sa skin of their fruit)...

    ReplyDelete
  24. CatH \(^_^)/December 30, 2011 at 10:03 PM

    Oh! I see now...

    samin kc, we have or rather had our very own atis tree in the other vacant lot...its matamis, and just like our jackfruit before, we never felt the need to add anything else as its creamy and nothing beats natural sugar...hehe...

    (baka naman kc mataba ang earth kc we made it our pet semetery yung place where we had our big jackfruit tree and other fruit trees which sprouted when we threw seeds of fruits we had tasted na ayos ang lasa)

    ReplyDelete
  25. CatH \(^_^)/December 30, 2011 at 10:03 PM

    hmmm..kaya rin siguro sa China e say 12 courses ng meal, kasi may tao silang gagawa...hehe

    ReplyDelete
  26. louella alixDecember 30, 2011 at 11:08 PM

    Tumpak!

    ReplyDelete
  27. CatH \(^_^)/December 30, 2011 at 11:29 PM

    kung ako siguro e isa lang - paella, nandyan na lahat..serve yourselves...haha

    ReplyDelete
  28. Bert the Banana King QuibuyenDecember 31, 2011 at 7:22 AM

    Halos complete meal na yan. Masarap pa.

    ReplyDelete
  29. Bert the Banana King QuibuyenDecember 31, 2011 at 7:24 AM

    Marami klase ang cherimoya, iba-iba itsura, merong saktong atis, merong smooth ang balat. Pero yung inside halos pareho.

    ReplyDelete
  30. CatH \(^_^)/December 31, 2011 at 9:33 AM

    gusto ko yung paella negra ni Mommy Loy...very rich..you won't mind when you smile na itim na teeth and lips mo...hehehe..parang naka goth makeup

    ReplyDelete
  31. CatH \(^_^)/December 31, 2011 at 9:34 AM

    I see....never kc ako nakakita ng atis na medyo smooth ang balat like when I saw the South America ones...

    ReplyDelete
  32. Bert the Banana King QuibuyenDecember 31, 2011 at 7:47 PM

    What makes it negra? .

    ReplyDelete
  33. CatH \(^_^)/December 31, 2011 at 10:48 PM

    the squid "ink" or "tinta" as we call it

    ReplyDelete

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