Category » Vegetable-Ice-Cream » Tomato Ice Cream

Tomato Ice Cream


Tomato Ice cream
  • 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.