Sili ice cream
Coconut ice cream infused with chilli, where the heat is set by steeping time and tasted for.
Vegetarian, but not vegan — contains dairy (condensed milk), dairy (double cream).
Ingredients
- 12 siling labuyo
- 600 ml coconut milk
- 300 g condensed milk
- 200 ml double cream
- 2 tablespoons cornflour
- 0.5 teaspoon salt
Method
- THE BASE IS THE SORBETES BASE and is not re-explained here -- cornflour rather than eggs, slaked cold, cooked until it coats a spoon. This page is about the INFUSION, which is the only thing this dish actually is.
- HEAT IS SET BY STEEPING TIME, AND IT IS TASTED FOR. Chillies vary by a factor of ten between batches, so no number of them is a recipe. Split them, steep them in the hot base, and taste every five minutes until it is where you want it. Then strain them OUT.
- Split each chilli lengthways but leave the seeds in. The heat is mostly in the pale ribs and leaving them whole means almost nothing comes out.
- Make the base, and while it is still hot off the heat, drop the split chillies in and cover the pan.
- Taste at 5 minutes, then at 10, then at 15. It will be mild, then warm, then hot, and the change between those points is fast.
- AIM HOTTER THAN YOU WANT. Freezing mutes chilli heat considerably, as it does sweetness -- a base that is pleasantly warm at room temperature is barely detectable frozen.
- Strain the chillies out through a sieve, pressing lightly. Left in while it churns, the heat keeps climbing and you lose control of it entirely.
- Cool to room temperature, chill 4 hours, then fold the cream in and churn 25 minutes. Or still-freeze and beat hard with a fork every 40 minutes for 4 hours.
- Freeze 4 hours to firm. Serve small -- this is a dessert people want two spoonfuls of.
Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.
Filed under Philippines · All recipes