Caprese ice-cream

By • August 23, 2012 • 1 Comments

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Author Notes: 100% italian gelato!!!!pica91

Serves 6

  • For tomatoes ice-cream
  • 400gr tomato sauce au naturel
  • 150ml milk
  • 1 teaspoon minced basil
  • 4gr isinglass
  • 2 egg yolk
  • 2 egg white
  • 1 teaspoon honey
  • 180gr sugar
  • For mozzarella ice cream
  • 150ml milk
  • 200gr mozzarella
  • 50ml cream
  • 4gr isinglass
  • 2 egg yolk
  • 2 egg white
  • 70gr sugar
  • 1 teaspoon honey
  • To finish
  • biscuits
  • balsamic vinegar sauce
  • basil
  1. For tomatoes ice-cream: Shake egg yolk with sugar. Boil milk. Put egg yolk in the saucepan with milk and coock it in 80°C. Put isiniglass in cold water. Beat tomato sauce with basil and honey. Warm un it and add drained isinglass. Shake egg white and add it tomatoes and milk with egg yolks. Put the mix in the freezer and skake it every 40 minutes for 3 hours.
  2. For mozzarella ice-cream: Beat mozzarella with milk and honey. Put isiniglass in cold water. Shake egg yolk with sugar. Boil milk. Put egg yolk in the saucepan with milk and coock it in 80°C. Add drained isinglass. Shake egg white and add it milk with egg yolks. Add mozzarella cream. Put the mix in the freezer and skake it every 40 minutes for 3 hours.
  3. To finish: Ser ice cream with biscuits and adorn with basil and balsamic vinegar sauce. Keen appetite!!!! :-)
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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Interesting and certainly creative, I had to look up isinglass, now I know what it is, for those like me who may not know what it is found this on wikipedia http://en.wikipedia.org...