Tomato ice cream
Ingredients
- 300 g chopped (tinned) tomatoes
- 200ml whipping cream
- a good pinch of sugar
- pinch of salt, pinch of white pepper (if wanted)
- 1 tbsp chopped parsley
Method
- Put chopped tomatoes and sugar in a saucepan, heat over moderate heat, add seasoning and simmer for 5-10 minutes. Add chopped parsley and set aside to cool. Blend mixture and pass through a sieve with the back of a spoon. Whip the cream and fold into the smooth tomato puree. Freeze for several hours. Move from freezer to fridge for about 30 minutes to one hour before serving.