Delicious tomato ice cream with Basil

Cooking time - 1 hour

The complexity of the preparation - secondary

Technology - freezing


  • 400 g mascarpone

  • 4 large egg yolks

  • 50 g sugar

  • 80 g powdered sugar

  • 6-7 large pink tomatoes

  • 2 sprigs Basil

  • 2 tbsp olive oil "extra virgin"

  • pinch coarse sea salt


How to prepare:

Step 1

Slice tomatoes crosswise, pour over boiling water, then cold water, peel. Cut the tomatoes into quarters, remove the seeds with the juice. Cut the pulp in small pieces.

Step 2

Remove the Basil leaves from the stems, cut the stems in half. In a saucepan heat the oil, put the tomatoes and the Basil stalks. Add salt and sugar. Cook over medium-low heat, stirring frequently, until the mixture becomes thick, about 15 min. cool Completely, wipe through a sieve.

Step 3

Basil leaf put on top of one another, roll into a tight roll, slice very thinly, cut across to make tiny squares. Put in a strainer. Pour in a bowl of boiling water in the other ice water. Lower the strainer with the Basil in boiling water for 15 seconds. immediately move to ice water, cool, drain.



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Step 4

Whisk the egg yolks with the icing sugar white. Continuing to whisk, add the mascarpone, the tomato mass. Stir in the Basil. Prepare ice cream in a special machine or in the freezer.published


Cook with love ! Bon appetit!



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