Category » Vegetable-Ice-Cream » Tomato Ice Cream

Tomato Ice Cream

  Ingredients

• Tomato Juice 350ml
• Cream 350ml
• Egg Yolk 3pc
• Castor sugar 75gms
• Thai chilly 2tsp
  

 Preparation Method

• Decant the tomato juice into a large saucepan and heat to simmering point


• Allow it to simmer until it has reduced to 150ml


• Once the juice has reduced place in a cold container and place in the freezer until cold (if it is too warm it may curdle the egg yolks)


• While the juice is simmering, place the egg yolks cream, castor sugar and chilly sauce into a glass or stainless steel bowl and whisk until thickened and almost white in colour.


• Set aside in the chiller until required


• Pour the juice into the egg mixture and lightly whisk to combine


• Pour into the ice cream machine.