Fries Ice Cream with Tomato-Strawberry Sauce

• 120 g full milk
• 40 g cream 35% 8 g milk powder
• 10 g glucose
• 10 g invert sugar
• 100 g baked potatoes
• a pinch of salt
• stabilizer
• 70 g tomato pasta
• 30 g Strawberry, Les vergers Boiron
• 37,5 g red wine vinegar
• 17,5 g sugar
• 7,5 g sugar syrup
• 100 g glucose
• 0,9 g xanthan
• 1,5 g tarragon
• 0,05 g MSG
• 5 g lime juice

Ice cream:

120 g full milk
40 g cream 35% 8 g milk powder
10 g glucose
10 g invert sugar
100 g baked potatoes
a pinch of salt
stabilizer

Mix everything and bring to a boil. Let cool down and sieve (a bit more than 5dl left)

Strawberry / tomato ketchup sauce:

70 g tomato pasta
30 g Strawberry, Les vergers Boiron
37,5 g red wine vinegar
17,5 g sugar
7,5 g sugar syrup
100 g glucose
0,9 g xanthan
1,5 g tarragon
0,05 g MSG
5 g lime juice

Mix everything until smooth.

Drizzle sauce on your scoop and finish off with Persinette® Cress.

Source: Foodpairing