Tomato Ice Cream Is a Thing, Here's How to Make It
- 6 years ago
Tomato Ice Cream Is a Thing,
Here's How to Make It This savory summer treat is
provided by my recipes. Boil tomatoes for 10 minutes
until the skin loosens. Peel the skin and get rid of
the seeds by using a strainer.
You only want to save the pulp. Add the pulp to a saucepan
and combine with 1 cup heavy
whipping cream and 1 1/2 cups
of milk per 3-4 medium tomatoes. In a separate bowl, mix 4 egg yolks
with 1/2 cup sugar or 6 tbsp of honey. Turn saucepan down to low and
slowly whisk in the egg yolk
mixture. Whisk constantly for
5 minutes until slightly thickened. Pour the mixture into a bowl. Cover it
and cool for 2-12 hours before freezing. If you don't have an electric ice cream maker to finish the ice cream, you can pour the mixture into a hard container and freeze for
6 hours.
Here's How to Make It This savory summer treat is
provided by my recipes. Boil tomatoes for 10 minutes
until the skin loosens. Peel the skin and get rid of
the seeds by using a strainer.
You only want to save the pulp. Add the pulp to a saucepan
and combine with 1 cup heavy
whipping cream and 1 1/2 cups
of milk per 3-4 medium tomatoes. In a separate bowl, mix 4 egg yolks
with 1/2 cup sugar or 6 tbsp of honey. Turn saucepan down to low and
slowly whisk in the egg yolk
mixture. Whisk constantly for
5 minutes until slightly thickened. Pour the mixture into a bowl. Cover it
and cool for 2-12 hours before freezing. If you don't have an electric ice cream maker to finish the ice cream, you can pour the mixture into a hard container and freeze for
6 hours.