Ice cream now comes in every imaginable flavor. From the traditional chocolate and fruit flavors, ice cream also comes with a veggie twist. Think malunggay or even the spicy chili.
The latest, however, goes aquatic with the introduction of the tilapia flavor.
Professor Dana G. Vera Cruz of the College of Home Science and Industry of the Central Luzon State University (CHSI-CLSU) experimented and produced the tilapia ice cream minus the fishy taste and smell.
Incidentally, Vera Cruz obtained a diploma on hotel and restaurant management course at the Ashworth University of Georgia, USA.
In preparing the tilapia ice cream, Vera Cruz used ingredients like tilapia fillet, all-purpose cream, condensed milk, fresh milk, chopped walnut, and diced cheese.
The following are the steps in preparing the tilapia ice cream:
- Steam the tilapia fillet.
- Chop the walnut, dice the cheese, then set aside.
- Beat the all-purpose cream in medium speed. Add the condensed milk while stirring.
- Flake the steamed tilapia fillet, add to the mixture, and continue beating until thick and fluffy.
- Add the walnut and cheese while continuously beating until the last ingredients are completely incorporated into the mixture.
- Stir slowly the mixture while cooling in order to incorporate air and prevent large ice crystals from forming.
- Freeze overnight the smoothly textured semi-solid foam product.
After freezing, the tilapia ice cream can be enjoyed in a sugar wafer cone.
