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FOOD TRIP: BICOL STANDARD Chili Pili Ice Cream by Chef Jang Grageda

Asked to create a dessert inspired by BICOL STANDARD, local celebrity chef Jang Grageda whipped up this delightfully delectable culinary curiosity exploding with Bicolano flavors: the richness of pili nuts, the piquance of pepper, the mild creaminess of goat’s milk, and the earthy robustness of chopped tablea.

FOOD TRIP by Chef Jang Melgar Grageda
FOOD TRIP: BICOL STANDARD Chili Pili Ice Cream Recipe by Chef Jang Grageda




Ingredients:

2 cups goat’s milk
2 cups cream
1 cup white sugar
2 cups tablea (chopped)
1 tbsp bird’s eye chilies finely chopped
1/2 cup pili nuts
1/4 tsp salt


Procedure:

Pour the goat’s milk into a heavy saucepan.
Add tablea and chili.
Over medium heat bring the mixture to a gentle simmer (approximately 175°F) or until it begins to bubble around the edges.
Remove from the heat.
Add sugar and salt. Stir until dissolved.
Add cream, stir until well blended. Pour in a bowl and allow mixture to cool.
Transfer the ice cream mixture to a freezer-safe bowl or container if not already in an appropriate one.
Cover tightly with plastic wrap, foil or an airtight cover.
Place the container in the freezer and allow the mixture to freeze for 2 hours.
Remove from the freezer and beat with a hand mixer to break up ice crystals that are beginning to form.
Cover and place back in the freezer.
Freeze for 2 more hours and then remove from the freezer and beat again with the hand mixer. The ice cream should be thick but not too soft to scoop. If it is not thick enough, return it to the freezer for additional freezing time.
Beat again before adding pili nuts. If ice cream has thickened properly, stir in the cookie chunks until well distributed throughout the ice cream.
Do not beat with the hand mixer after the pili nuts have been added. Beating would break the nuts into crumbs and tiny pieces.
Ripen the ice cream by storing it in a covered freezer container until ready to serve.



_________________
Camalig, Albay native Jang Melgar Grageda is known for cooking up classic mouthwatering concoctions with a distinct Bicolano twist. Her often artfully plated work has been featured on television and print, including ABS-CBN’s Umagang Kay Ganda, Marhay na Aga Kapamilya, TV Patrol World, TV Patrol Bicol, GMA’s Kapuso Mo, Jessica Soho, Philippine Daily Inquirer, and Cebu Daily News. Sample her gorgeous creations at Rose G Cuisine, Camalig, Albay.

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