| 摘要 |
A process of producing a healthy and delicious dessert more particularly to a process of producing soya (Glycine max) -tomato (Solanum lycopersicum) ice cream comprising the steps of: selecting raw materials such as tomatoes, soybeans, all purpose cream, condensed milk, gelatin powder and vanilla flavouring, soaking the soybeans in water for at least 8-12 hours, removing floating seedcoats from the soaked soybeans by straining, blending the strained soybeans while adding 360 ml. of water, set aside, boiling the tomatoes until the skin bursts, removing the skin and seeds of the boiled tomatoes, grinding the boiled tomato flesh, set aside, heating the gelatin powder in water until it boils, whisking all the raw materials in a mixing bowl to form ice cream mixture, storing the whisked mixture in the freezer and removing it after every 30 minutes to beat the ice cream until the desired viscosity is achieved. |
