From the recipe collection
Duman Ice Cream
Small-batch ice cream infused with Pampanga’s seasonal duman, giving the cream a fresh grain aroma and pale green, nutty character.
- Prep time
- 20 min; allow 6–8 hours freezing
- Cook time
- Freeze 6–8 hr
- Yield
- 8 scoops
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Toast the duman very gently in a dry pan only until fragrant, cool completely, then grind to a fine meal while keeping a few flakes for texture.
- Warm the evaporated milk with half the ground duman for 3 minutes, cool, and refrigerate until thoroughly cold so the grain flavour infuses the milk.
- Whip the chilled cream in a cold bowl to soft peaks; stop before it looks grainy.
- Whisk condensed milk, salt, vanilla, the cold duman milk, and the remaining ground duman until smooth.
- Fold the whipped cream into the duman mixture in three additions, preserving as much air as possible.
- Transfer to a shallow covered container, scatter the reserved flakes through the top, and freeze 6–8 hours.
- Let stand 5 minutes before scooping and return the container to the freezer promptly so melted ice cream does not refreeze coarse.
