Tomato Ice Cream

Tomato Ice Cream

1. Wash and peel the tomatoes, cut into pieces, put them in a food processor, beat them into a sauce, boil for later use

2. Pour the milk into the pot and heat it to about 80 degrees, that is, the milk on the side of the pot will boil slightly, immediately remove from the heat

3. Then slowly pour in the beaten egg yolk, while stirring, be careful to pour it in very slowly, and don’t scald the egg into egg flowers

4. After stirring evenly, pour the mixed custard into the pot again, slowly heat it over a low fire, stir while boiling, and cook until it is thick. After cooking, cool down with cold water and cool to room temperature

5. Pour into the tomato juice and stir well

6. Pour the butter and sugar into the container, and use an electric whisk to beat to 60% or 70%, that is, a small tip can be pulled out on the surface

7. Then pour in the cooled tomato custard and beat evenly with a whisk

8. Pour the ice cream paste into the box, put it in the refrigerator, and then take it out and stir once every 1 hour until it is completely frozen and solidified

9. Before eating, take out the ice cream. The slightly melted ice cream tastes best