Who says you cannot have ice cream, sherbet, or sorbet, on a rainy afternoon? You can – and sometimes icy desserts can be the most satisfying treat for the palate when it’s cold!
You do not have to go to the nearby convenience store to buy ice cream either. You can simply make your own at home using simple ingredients.
The Maya Kitchen, which runs cooking classes regularly, suggests treating yourself to a Guri-Guri, which is a famous frozen dessert that originates from Maui, Hawaii. It is a cross between an ice cream and a sherbet and offers an interesting texture. For starters, The Maya Kitchen has come up with this refreshing, citrusy Mandarin Orange Guri-Guri and shares its recipe.
Guri-Guri (Mandarin Orange Sherbet)
Ingredients:
For the cornstarch slurry:
1/4 cup Maya Cornstarch
1 cup water
For the Guri-Guri:
1 can condensed milk (full cream or filled milk, not creamer)
1 bottle (500 ml.) orange soda
1 can Mandarin orange, drained and sliced into bits
Liquid from drained Mandarin orange can
Procedure:
1. Prepare cornstarch slurry by combining Maya Cornstarch with water in a small saucepan. Stir mixture gently using a whisk. Bring mixture to a simmer over medium heat and cook until thick. Remove from the heat and set aside.
2. In a medium mixing bowl, add slightly cooled cornstarch slurry. Pour in condensed milk with orange soda, stirring slowly until well blended.
3. Add liquid from the canned Mandarin oranges.
4. Finally, mix in orange bits. Leave some for topping if desired.
5. Pour mixture into a square baking pan (9’x 9′) or disposable aluminum tray.
6. Freeze mixture for 8 hours or overnight.
7. To serve, shave or scrape Guri-Guri into individual cups or glasses.