Tk & Passion Fruit Ice Cream

A surprisingly delectable match for both ice cream and tomato ketchup lovers

1. 1

   1. Put the egg yolks and caster sugar into a food processor and blend until they turn a pale creamy colour. Add the passionfruit, tomatoes, ketchup and lemon juice and blitz again for about 30 seconds.
   
   2. In a separate large bowl whip the cream until it forms stiff peaks. Pour in the blended mixture and fold in the cream with a plastic spatula until it is well combined. Put into a plastic tub and freeze for about 45 minutes. (If you have a fast freeze facility then this will only take about 20 minutes.)
   
   3. Remove from the freezer and stir the ice cream well. Return to the freezer for 45 minutes (or 20 minutes) remove and repeat the stirring. This will avoid the ice cream crystallising. You may need to do this one further time just before the ice cream is completely frozen.
   
   4. Flavours can be blunted by the cold so leave the ice-cream to stand at room temperature for a few minutes before serving decorated with a stem of fresh redcurrants and some dark chocolate shavings.
   
   Recipe reproduced from the Heinz Ketchup Cookbook by Paul Hartley (Priced £7.99). Published by Absolute Press. Photography copyright Pete Cassidy.