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. She obtained a diploma on hotel and restaurant management course at the Ashworth University of Georgia, USA. The recipe was developed from the idea of Dr. Tereso A. Abella.
In preparing the tilapia ice cream, Vera Cruz used ingredients tilapia fillet, all purpose cream, condensed and fresh milk, chopped walnut, and diced cheese. Tilapia Ice Cream has no fishy smell and aftertaste. The product was named Daerrys Tilapia Ice Cream, which was coined from the combination of the proponents’ nicknames, Dana and Terry.
Tilapia Ice Cream was selected among 350 exhibitors from 25 countries and won the Salon International de L’Agroalimentaire (SIAL) Innovation Gold Award during the SIAL ASEAN Manila 2016 at the World Trade Center, Pasay City, Manila.
The Tilapia Ice Cream line includes Original Flavored Tilapia Ice Cream, Tilapia Sansrival, Tilapia Ice Cream Pops, and Tilapia Ice Cream Sandwich.
Procedure in making Tilapia Ice Cream:
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.
Source: www.pcaarrd.dost.gov.ph; Photo: www.chsi.clsu.edu.ph