Mascarpone-tomato ice cream
This is the Mascarpone-tomato ice cream recipe.
- Prep: 10 min
- Cooking: 15 min
- Freezing: 4 h
- 5 plum tomatoes
- 1/2 cup (125 mL) sugar
- 1/2 tsp (2 mL) vanilla extract
- 1/4 tsp (1 mL) ground cinnamon
- 3/4 cup (175 mL) Canadian Mascarpone
- 1/3 cup (75 mL) milk
- 2 cups (500 mL) Canadian vanilla ice cream softened
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Plunge tomatoes into a large saucepan of boiling water for 2 min. Transfer to a bowl of cold water.
Remove skins and stems; dice the flesh.
Discard water. In the same saucepan, mix tomato flesh, sugar, vanilla and cinnamon. Simmer for 10 min or until liquid becomes syrupy. Let cool.
In a bowl, stir Mascarpone with a wooden spoon to soften it while adding milk. Gradually add ice cream, stirring until smooth. Gently stir in tomato mixture.
Place in the freezer for at least 4 hours before serving.
Cheesealternative: Canadian Cream Cheese.
You can replace the ice cream with Canadian frozen yogurt.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||15 % / 160 mg|
|Vitamin A:||25 %|
|Vitamin B12:||23 %|
|Vitamin C:||18 %|