Mascarpone-tomato ice cream

This is the Mascarpone-tomato ice cream recipe.

  • Prep: 10 min
  • Cooking: 15 min
  • Freezing: 4 h
Yields 4 Servings
mascarpone tomato ice cream

Ingredients

  • 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

Preparation

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.

Tips

Cheesealternative: Canadian Cream Cheese.

You can replace the ice cream with Canadian frozen yogurt.

Nutrition

Nutritional Information

per serving
Energy: 411 Calories
Protein: 6 g
Carbohydrate: 47 g
Fat: 23 g
Fibre: 1.4 g
Sodium: 203 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 15 % / 160 mg
Vitamin A: 25 %
Vitamin B12: 23 %
Riboflavin: 20 %
Vitamin C: 18 %