Tomato Ice Cream made with Tomato Paste
by il laboratorio del gelato
Made with Triple concentrated tomato paste
Mutti® Triple Concentrated Tomato Paste (Triplo Concentrato) was the first product introduced by the Fratelli Mutti company in 1899. Today, Mutti continues to produce rich and intensely flavorful tomato paste following Italian standards, using only the highest quality 100% Italian tomatoes – not by-products from other tomato processing. This Triple Concentrated Tomato Paste is rich and bold, using 7 lbs. of fresh tomatoes to produce 1 lb. of paste. Chefs worldwide use Triplo Concentrato to provide rich tomato flavor in their entrees, appetizers and even desserts
180 min (PREP TIME: 60 min / PASSIVE TIME: 120 min)
Easy
6 people (serving size: 1/2 cup)
Ingredients
-
1
tbsp
cornstarch
-
1 1/4
cups whole milk, divided
-
2/3
granulated sugar
-
3/4
cups half-and-half
-
1/2
cup sour cream or crème fraîche
-
1/4
cup
Mutti® Triple Concentrated Tomato Paste (Triplo Concentrato)
*While freezing is fine, it’s not necessary. The gelato is ready to enjoy at this point.
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*While freezing is fine, it’s not necessary. The gelato is ready to enjoy at this point.
Tomato Ice Cream made with Tomato Paste: Method
- Whisk together cornstarch and 1/4 cup of the milk in a small bowl to make a slurry.
- Combine the sugar, half-and-half and the remaining 1 cup of milk in a small (1 qt) saucepan; bring to a simmer over medium, about 8 minutes. Remove from heat; gradually whisk in the slurry. Return pan to medium, and cook, stirring until mixture comes to a boil and thickens slightly, 8 to 10 minutes. Pour mixture into a heatproof bowl. Cool completely in an ice bath, about 25 minutes.
- Gently whisk in the sour cream or crème fraîche and Mutti® Triple Concentrated Tomato Paste (Triplo Concentrato). Cover and refrigerate until well chilled, at least 2 hours.
- Pour half of the chilled sour cream base into the freezer container of a 1 1/2-quart electric ice-cream maker and freeze according to manufacturer’s instructions. Transfer gelato to a freezer-safe container; press a sheet of parchment paper directly on the surface, and seal with an airtight lid. Place in freezer.* Repeat with the remaining sour cream base. Buon appetito!
