Tomato Ketchup and Passionfruit Ice Cream

Divine on its own or as a perfect accompaniment to a mixed seafood or smoked fish salad, or antipasto.

by Heinz

Ingredients
Method

Ingredients

- 8 Egg yolks
- 150 g Caster sugar
- 125 g Passionfruit pulp
- 125 g Tomato pulp
- 4 Tbs Heinz Ketchup
- 2 Tbs Lemon juice
- 300 ml Double cream

Method

1

Put the egg yolks and caster sugar into a food processor and blend until they turn a pale creamy colour.

2

Add the passionfruit, tomatoes, ketchup and lemon juice and blitz again for about 30 seconds.

3

In a separate large bowl whip the cream until it forms stiff peaks. Pour in the blended mixture and fold in the cream with a plastic spatula until it is well combined.

4

Put into a plastic tub and freeze for about 45 minutes.

5

Remove from the freezer and stir the ice cream well. Return to the freezer for 45 minutes (or 20 minutes) remove and repeat the stirring. This will avoid the ice cream crystallising. You may need to do this one further time just before the ice cream is completely frozen.

6

Flavours can be blunted by the cold so leave the ice-cream to stand at room temperature for a few minutes before serving decorated with a stem of fresh redcurrants and some dark chocolate shavings- or serve with a fish salad!

Comments & Ratings

More Heinz recipes

	8	Egg Yolks
	150 g	Caster Sugar
	125 g	Passionfruit Pulp
	125 g	Tomato Pulp
	4 Tbs	Heinz Ketchup
	2 Tbs	Lemon Juice
	300 ml	Double Cream

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Tomato Ketchup and Passionfruit Ice Cream

Ingredients

Method

1

2

3

4

5

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Comments & Ratings