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Dans la lune

May 26, 2016

Tomato ice cream pop

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tomato ice

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Tomato ice pop

Print this recipe
Persons
60
Tomato ice pop

Ingredients

  • -A-
  • 160g fresh tomato - peeled and pitted
  • 60ml evaporated milk
  • 4 tbsp vanilla monin syrup
  • 4 tbsp yogurt - no sugar added
  • 2 tsp honey
  • 60ml heavy cream - beat until firm peaks form
  • 40g white chocolate

Instructions

  • 1. Add all the ingredients "A" in your blender and puree with a blender until they are smooth.
  • 2. Mix whipped heavy cream and tomato ice mixture together well to combine evenly.
  • 3. In a micro-wave safe plate, add chocolate and micro-wave for about 1 min or less (do not over heat) until smooth and there are no chocolate lumps.
  • 4. Pour about 1 tbsp tomato ice mixture into chocolate and mix. Put another 1 tbsp tomato ice mixture into chocolate and mix. Repeat 2 or 3 times more until fluid.
  • 5. Mix the liquid chocolate and tomato ice mixture together to combine evenly.
  • 6. Pour the tomato ice mixture evenly into ice pop mold and pop in your ice sticks then freeze for at least 3-5 hours or until firm.

  • Adjust the sweetness according your taste.
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