• 2 x 400g tins Mutti Polpa
  • 180g thickened cream
  • 180g plain Greek yoghurt
  • ½ tsp fine sea salt
  • balsamic glaze to serve

How to prepare

  1. Place the tins of Mutti Polpa in a food processor and blitz. 
  2. Pass through medium grade sieve to remove the seeds from the tomatoes. 
  3. Place the sieved tomato pulp in a small saucepan on a medium heat and bring to the boil. Simmer for about 20 minutes, stirring frequently until reduced by half. Set aside to cool.
  4. Place 380g of the reduced tomato pulp into a medium sized bowl (if you have any extra, reserve in a ceramic lidded container for your next pasta sauce recipe).
  5. Next add the cream, yoghurt and salt. Stir until combined. Place into your ice-cream maker and churn until the right consistency has been reached using the manufacturer’s instructions. 
  6. Place into a lidded container and place in the freezer for at least a couple of hours to firm up If freezing overnight, remove the container from the freezer about 30 minutes before serving. 
  7. Scoop a ball of ice cream into a chilled glass and serve with a drizzle of balsamic glaze.