The first thought that raced through my mind as I opened to box of Pulo Philippine Cuisine cooking sauces was, “What the heck did I get myself into?”
If you’ve ever been to my site before, you know that I don’t do cooking articles. I do interviews, and I write about the food related events. This will be my first ever attempt at a recipe, so please be gentle when you leave a comment below.
I’ve only had Filipino cuisine once before at an event in Toronto, so when Food Bloggers Of Canada offered me the opportunity to use these sauces to create something new, I jumped at it. I also loved the fact that these sauces and marinades are all Canadian made and contain no artificial flavours, colours or preservatives.
So back to my dilemma – what unique recipe can I come up with? I spoke to a couple of my foodie friends who suggested using them to make a dessert. I recently bought an ice cream machine so naturally I started thinking about a savory ice cream.
Coconut ice cream is one of my favorites and in Trinidad we ate a lot of it, there was so many different variations and, thankfully, I haven’t grown tired of it. I decided to use the Coconut Adobo sauce as the flavour base for my ice cream. Not only would it provide a lovely coconut flavour, but there’s also some chili in there that would give a subtle, spicy after taste,
I was quite pleased with the results. The sweetness and richness of the ice cream was a perfect complement to the vinegar and chili in the Coconut Adobo sauce. I even added some extra coconut milk to enhance the coconut flavour and tame the spiciness a little.
I know that one of the benefits to using these sauces is the convenience it gives in the preparation of meals. Admittedly, my ice cream recipe takes time and a bit of planning, but, I wanted to show the versatility of this product, and highlight just one of the many, many ways in which it can be used to create some delicious food. I hope you make this and share your results with me.
Ingredients
- ¾ Cup Pulo Philippine Cuisine Coconut Adobo Sauce
- 5 large egg yolks
- ½ cup sugar, divided & 2 tbs sugar
- 1 cup heavy cream
- ¾ cup coconut milk
- ¼ tsp kosher salt
- ½ tsb vanilla extract
Instructions
- Add 2 tbs sugar to the Pulo Philippine Cuisine Coconut Adobo Sauce. Bring to a boil then reduce heat and simmer for 5 minutes. Remove from heat and allow to cool completely
- Combine egg yolks and ¼ cup of the sugar in a medium bowl and whisk briefly
- Combine the heavy cream, milk, salt, vanilla extract, and remaining ¼ cup of sugar in a medium saucepan over medium heat. Bring just to a simmer.
- Slowly pour the warm milk mixture into the bowl with the egg yolks, whisking constantly.
- Return the entire mixture to the saucepan and place over medium heat.
- Cook, stirring constantly and scraping the bottom of the pan, until the mixture thickens slightly
- Strain the mixture into a clean bowl or storage container. Let cool slightly, then cover and refrigerate until completely chilled.
- After chilling the mixture, whisk the Pulo Philippine Cuisine Coconut Adobo Sauce into the ice cream base. Add the mixture to an ice cream maker and freeze according to the manufacturer’s instructions
Disclaimer: I received the range of Pulo Philippine Cuisine sauces and marinades from the manufacturer to use in their recipe, but all opinioins expressed are my own.
What a “cool” spin on the Adobo sauce, never would’ve thought to turn it into ice cream!
Thanks Ethan. I was worried that it wouldn’t work, but these sauces are so versatile, it just works.
Brilliant idea! Love it! Now deliver some to me please!
Thanks Yashy! I’ll bring the ice cream and you make those rolls and we’ll have a party.