How Dirty Ice Cream is Made (Filipino Sorbetes)

Summary

The video script narrates the story of 'dirty ice cream', a term coined by a foreigner to dissuade his child from eating ice cream due to financial constraints. It features Marlon Canaway, a former ice cream seller turned shop manager, and Domingo Adobas, who has been selling ice cream since 1973. They emphasize the freshness and quality of their homemade ice cream, made daily with real fruits and traditional ingredients like cassava. The script also touches on the hardships of the ice cream industry, including rising costs and competition from imported products, while advocating for Filipino support of local ice cream, priced affordably at Php10, catering to less fortunate children.

Takeaways

• 😀 The term 'dirty ice cream' originated from a foreigner telling a child that ice cream was dirty because they couldn't afford it.
• 🍦 Marlon Canaway, a 50-year-old former ice cream vendor, now manages a small ice cream shop with 15 vendors.
• 👣 Domingo Adobas has been selling ice cream since 1973, walking long hours daily.
• 👨‍👧‍👦 Marlon's ice cream shop is named 'Six Angels' after his six children.
• 🍨 Six Angels ice cream is made fresh daily with real fruit flavors, unlike others that are stored in the freezer for a month.
• 🥥 The ice cream recipe includes coconut milk, milk, sugar, and cassava as a thickener.
• 🌆 Marlon grew up as a street child in Masbate City and started selling various items at a young age.
• 📚 Marlon prioritized earning a living over his studies, selling ice cream to support his family and education.
• ✈️ After working abroad in Taiwan, Marlon opened his own ice cream shop with his sister.
• 🙏 Marlon emphasizes the importance of hard work alongside prayer to achieve success.

Q & A

What is the origin of the term 'dirty ice cream' as mentioned in the script?

The term 'dirty ice cream' originated from a story made up by a foreigner who didn't want to buy ice cream for his child due to lack of money, claiming it was dirty.

Who is Marlon Canaway and what is his current occupation?

Marlon Canaway is a 50-year-old man who used to sell ice cream and now manages a small ice cream shop that has been with him for 11 years.

How many vendors does Marlon Canaway have working for him currently?

Marlon Canaway currently has 15 vendors working for him.

What is the significance of the name 'Six Angels' for the ice cream shop?

The name 'Six Angels' signifies the owner's six children, and it was changed from 'Five Angels' when the owner had an additional child.

What makes the ice cream from Six Angels different from others according to the script?

The ice cream from Six Angels is made fresh daily with real fruit flavors, unlike others that may be stored in the freezer for a month.

Who is Domingo Adobas and how long has he been selling ice cream?

Domingo Adobas is an ice cream vendor who has been selling ice cream since 1973.

What is Domingo Adobas' routine when selling ice cream?

Domingo Adobas starts walking at nine in the morning and continues until five in the afternoon, selling ice cream in different routes including Don Bosco and Bacood.

What ingredient does Domingo Adobas add to enhance the flavor of his ice cream?

Domingo Adobas adds cassava to his ice cream as a binder to enhance the flavor.

What was the narrator's background before selling ice cream in Manila?

The narrator was a street child who sold various items like bottles, newspapers, and ice candy to earn money since elementary school.

How did the narrator start selling ice cream in Manila?

The narrator started selling ice cream in Manila in 1989 after his aunt's friend suggested it as a way to earn money.

What are some of the challenges faced by the ice cream industry according to the script?

The ice cream industry faces challenges such as high costs of sugar and milk, difficulty in managing production, and competition from imported products.

What is the narrator's wish for the ice cream industry and why?

The narrator wishes for Filipinos to support and appreciate locally made ice cream products because they are more affordable and made by Filipinos.

Outlines

00:00

🍦 Origins of 'Dirty Ice Cream' and Vendors' Stories

This paragraph introduces the concept of 'dirty ice cream,' a term coined by a foreigner who couldn't afford to treat his child to ice cream, thus inventing a story to deter the child. The speaker, Marlon Canaway, a 50-year-old ice cream shop manager with 11 years of experience and 15 vendors working for him, dispels the myth about the cleanliness of the ice cream. Domingo Adobas, a veteran ice cream seller since 1973, shares his daily routine and the hardships of his job. The narrative also includes the story of 'Six Angels,' an ice cream shop named after the owner's children, emphasizing the freshness and quality of the ice cream made daily with real fruit flavors. The process of making the ice cream, including the use of sugar, milk, and cassava, is briefly described, showcasing the dedication to the craft.

05:01

🛒 From Street Child to Ice Cream Entrepreneur

The second paragraph delves into the personal journey of an ice cream seller who grew up as a street child, overcoming fear and hunger to make a living. The individual started selling ice cream in Manila in 1989, inspired by an aunt's friend, and prioritized earning over education. The seller recounts the support from teachers who allowed him to sell within the school premises and the modest earnings that contributed to his family and education. After working abroad in Taiwan, the seller returned to the Philippines to establish his own ice cream shop with his sister, motivated by the desire for independence and family support. The seller reflects on the challenges faced by the ice cream industry, such as rising costs of raw materials, and expresses hope for local support against imported products. The paragraph concludes with a plea for appreciation of locally made, affordable ice cream for less fortunate children.

Keywords

💡Dirty Ice Cream

Dirty Ice Cream is a term used in the script to describe a type of ice cream that was falsely labeled as 'dirty' by a foreigner to prevent his child from eating it due to financial constraints. This term is central to the narrative as it reflects the origins of a misconception about the ice cream's quality. The actual ice cream being sold by Marlon Canaway and others is clean and made with care, contradicting the name's implication.

💡Ice Cream Vendor

An ice cream vendor is an individual who sells ice cream, often from a cart or a small shop. In the script, Marlon Canaway and Domingo Adobas are examples of ice cream vendors. The role of the vendor is crucial to the video's theme, illustrating the personal stories and hard work behind the ice cream business, as well as their connection to their customers and communities.

💡Nanny

A nanny is a person employed to take care of children, often in the child's home. In the script, the term 'Nanny' is used to describe the person who initially tells the child that ice cream is 'dirty,' which is a pivotal moment in the story's background. This term is significant as it sets the stage for the misconception about the ice cream's cleanliness.

💡Six Angels

Six Angels is the name of an ice cream shop in the script, named after the owner's six children. This term is a key concept as it represents the personal and familial connection that the owner has with the business, emphasizing the importance of family in the narrative and the business's identity.

💡Fresh Flavors

Fresh flavors refer to the use of real fruits and other ingredients in making ice cream, ensuring that the taste is authentic and the quality is high. In the script, Domingo Adobas emphasizes the use of fresh flavors in his ice cream, such as real mango and melon, which is a key aspect of the video's theme about the quality and authenticity of the product being sold.

💡Cassava

Cassava is a tropical root used as a thickening agent in the ice cream recipe described in the script. It serves as a binder to enhance the texture of the ice cream. The use of cassava is highlighted as an example of the traditional and authentic ingredients that contribute to the unique taste of the ice cream being discussed.

💡Street Child

A street child refers to a young person who lives or works on the streets, often due to poverty or lack of a stable home. In the script, one of the vendors mentions growing up as a street child and selling various items to earn money. This term is significant as it provides context to the vendor's background and the hardships they have overcome to become successful in the ice cream business.

💡Fort Bonifacio

Fort Bonifacio is a district in the Philippines where one of the vendors used to sell ice cream inside a school. This term is relevant as it provides a specific location where the ice cream selling took place and illustrates the vendor's gratitude towards the teachers who supported his endeavors.

💡Locally Made Products

Locally made products refer to goods that are produced within the same country where they are sold. In the script, there is a wish expressed for Filipinos to appreciate and support locally made ice cream over imported products. This concept is central to the video's message about promoting and valuing local businesses and their contributions to the community.

💡Magnolia and Selecta

Magnolia and Selecta are brands of ice cream mentioned in the script as being more expensive than the locally made ice cream being discussed. These brand names are used to contrast the affordability and accessibility of the local ice cream with the higher-priced alternatives, emphasizing the video's theme of providing a product for the less fortunate.

💡Affordability

Affordability refers to the ability of a product or service to be purchased by a wide range of consumers due to its low cost. In the script, the local ice cream is described as being affordable, priced at Php10, making it accessible to children who cannot afford more expensive brands. This term is key to understanding the video's theme of providing a product that is both economical and enjoyable.

Highlights

The origin of the term 'dirty ice cream' is a fabricated story by a foreigner to avoid buying ice cream for his child due to financial constraints.

Marlon Canaway, the 50-year-old owner of an ice cream shop, refutes the myth of 'dirty ice cream' and shares his personal experience in the industry.

Marlon Canaway has been in the ice cream business for 11 years, employing 15 vendors, showcasing the growth of his business.

Domingo Adobas has been selling ice cream since 1973, emphasizing the longevity and dedication within the ice cream selling community.

The physical toll of selling ice cream is highlighted by Domingo Adobas, who mentions the pain in his feet from continuous walking.

Domingo Adobas is praised for his kindness among ice cream shop owners, indicating the positive relationships within the industry.

The name 'Six Angels' for an ice cream business is derived from the owner's six children, adding a personal touch to the brand.

The freshness of 'Six Angels' ice cream is emphasized, with daily production and use of real fruit flavors, setting it apart from competitors.

The process of making ice cream, including the mixing of sugar, milk, and coconut milk to prevent lumps, is described in detail.

The addition of cassava to the ice cream recipe for enhanced flavor and texture is revealed, showing innovation in traditional recipes.

A personal story of overcoming a life as a street child to become a successful ice cream seller is shared, illustrating resilience and determination.

The choice between fear and hunger as a motivator for street vending is discussed, providing insight into the challenges faced by vendors.

The transition from selling ice cream to establishing a business after working abroad is detailed, showing a pathway to entrepreneurship.

The importance of hard work in conjunction with prayer for success is emphasized, highlighting the balance between faith and action.

Challenges faced by the ice cream industry, such as high costs of sugar and milk, are discussed, indicating economic pressures on vendors.

A call for support of local Filipino ice cream over imported products is made, underlining the value of local industry and community.

The affordability of local ice cream, especially for less fortunate children, is highlighted as a key selling point and social contribution.

Transcripts

- It's called dirty ice cream because there was a foreigner

with a child who had a nanny.

Now the child says, "Nanny, I like ice cream."

"No, it's dirty."

Because the foreigner didn't want to treat the child

due to lack of money, so he just made up a story

that it's dirty,

that's why it's called dirty ice cream.

But the truth is, it's not dirty.

Of course, if it were dirty, would I eat it

when I'm the one making it? Would my child eat it?

I'm Marlon Canaway, 50 years old,

I used to sell ice cream, and now I manage

a small ice cream shop.

This shop's been with me for 11 years already.

I currently have 15 vendors working for me now.

- I'm Domingo Adobas, selling ice cream since 1973.

My route when I'm not here in Don Bosco is around Bacood.

I start walking at nine in the morning

until five in the afternoon.

Walking continuously is really tough;

my feet hurt a lot.

(giggles)

That's why I have a chair here so I can relax my feet

while sitting.

We have nothing but good things to say about him.

Among all the ice cream shop owners who have managed,

he is the kindest.

He used to be a vendor like this, so he knows

how to do this and understands the job well.

- It's named Six Angels because I have six children.

That's where I got it.

It used to be Five Angels, but now I changed it

to Six Angels because I now have six children.

The ice cream of Six Angels is delicious, you know why?

Because we make the ice cream every day.

Unlike others that are in the freezer for a month

For us, it's daily, and what we do

is use fresh flavors.

If there's mango, it's real mango.

If there's melon, we use real melon.

This is sugar and milk.

We mix it like this to prevent it from forming lumps.

If not mixed properly, it tends to form lumps.

You will put this coconut milk here with the milk and sugar.

It has been 34 years since I started selling.

The ingredients are still the same,

but now I added something to enhance the flavor.

This one is cassava.

This is what thickens our ice cream;

it serves as the binder.

Let's transfer the milk and sugar.

Let's put the cassava.

I was born in Masbate City.

When I was in elementary school,

I was already selling bottles, newspapers, ice candy—

anything that I could sell to earn money.

I think I've tried selling almost everything on the streets.

Since I was very young, I was already used to the streets

because I grew up as a street child.

- Weren't you scared?

- Fear? I guess that never really goes away.

But you have to do it because what do you want,

fear or hunger?

I started selling ice cream when I arrived in Manila in 1989.

My aunt had a friend who sold ice cream,

and she suggested that I might be interested.

I said okay, as long as I can earn.

That's how I started, and I learned while I was

in my first year of high school.

I prioritized earning a living over my studies at that time.

Back in the day, I used to sell ice cream.

Before going home, I would keep my ice cream

in our room.

For example, if this is our room and students are here,

my cart would just be outside.

Because I sell right inside the school,

in Fort Bonifacio. I set up my stall there.

You know, this is our room, and the cart is just outside.

That's why I'm grateful to my teachers back then;

they were so kind.

They helped me, and whatever I wanted to sell,

I could do it inside the school.

During that time, I was earning Php300 to Php400.

Amazing, right?

The extra money, I would give to my parents,

and the rest would go to my tuition or buying

whatever I needed.

After I finished college, I went to Taiwan.

I worked abroad.

When I returned to the Philippines,

I told my sister, "Let's open an ice cream shop."

She asked me, "Can you do it?"

I said, "We can handle it. If I could do it

when I was young, why not now?"

When I had a bit of budget again,

I established my own business so that, in some way...

Because if you have a business partner,

you would share the profits.

But here, I'm on my own. My only partners here

are my children; it's for my family.

I've been through all the hardships,

that's why I say, "God, thank you,"

because He's given me everything I asked for.

Indeed, while you pray, you also have to work, right?

Because if you only rely on prayers

without taking any action, nothing will happen to you.

Many would be wealthy if prayers alone were sufficient.

Before you achieve something, you have to put in the effort

and strive for it.

I think the ice cream industry is facing

some challenges nowadays.

Firstly, the cost of sugar is quite high,

and the price of milk has almost tripled.

The materials are indeed expensive,

making it difficult for vendors to manage the production

of ice cream.

Hopefully, the prices of all the ingredients will decrease.

For me, I hope Filipinos support it

because it's made by Filipinos.

However, sometimes we have customers

who prefer imported products, and there's nothing

we can do about that.

But my wish is that Filipinos appreciate

our locally made products.

For me, it's just essential, you know why?

Look at other ice creams; how much do you buy them for?

Some could cost Php50, Php100, Php200.

Ours is only Php10 now.

It used to be just one peso.

Where else can you buy ice cream for Php10?

Of course, it's for the less fortunate kids

who can't afford Magnolia or Selecta

because those are expensive. Ours is for the kids.