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Tomato Ice cream
Method
- Dip tomatoes in boiling water for 10 minutes.
- Discard water and peel the tomato.
- Discard the seeds and reserve the pulp.
- Churn the tomato pulp and sugar, ginger powder and milk powder into a smooth paste (without adding any water).
- Fold in the cream and honey and whisk gently for 10 minutes till smooth.
- Freeze in an air tight plastic container.
- When a bit frozen, take out and whisk slowly for 10 more mins and refreeze.
- Best left to freeze overnight.
- Scoop out and serve on fruit salad with nuts, or serve plain.
- You can add a drop of pink colour to ice cream mixture if you like...
Ingredients:
3 - big ripe red tomatoes
1 cup - powdered sugar
4 tbsp - honey
a pinch - salt
2 cups - thick whipped cream
3 tbsp - milk powder
1/4 tsp - dry ginger powder
3 - big ripe red tomatoes
1 cup - powdered sugar
4 tbsp - honey
a pinch - salt
2 cups - thick whipped cream
3 tbsp - milk powder
1/4 tsp - dry ginger powder
RECIPES BY ASH
