Yes, tomatoes for dessert! The sweet tanginess of tomatoes combined with cream and sugar is a marriage made in heaven. This is no place for canned tomatoes; it is a showcase for heirlooms coming from your garden or local farmer.
Tomato Ice Cream with Candied Basil
Ingredients
Ice cream
- 1 pound heirloom tomatoes
- 4 egg yolks
- 2/3 cup organic cane sugar
- 1 cup heavy whipping cream
- 1 1/2 cups milk
- 2 teaspoons vanilla
- 2 teaspoons orange liqueur
- 1/2 teaspoon sea salt
Candied basil leaves
- 24–30 basil leaves
- 1 egg whites, beaten with 1 tablespoon water
- 1/4 cup organic cane or palm sugar
Instructions
Ice cream
- Add tomatoes to a pot of boiling water for about 10 minutes until skin loosens. Peel skin and discard seeds using a strainer, saving only the pulp and juices.
- Add tomato pulp to a medium saucepan with heavy whipping cream and milk, and allow the mixture to simmer. In a separate bowl, combine egg yolks with sugar. Reduce heat to low and slowly whisk egg yolk mixture into the simmering tomato liquid, constantly whisking for about 5 minutes until the mixture has thickened slightly. Remove from heat and whisk in vanilla, orange liqueur, and salt.
- Pour the mixture into a bowl and cover, cooling for 2–12 hours before freezing. For the best result, use an electric ice-cream maker to complete your ice cream, per the manufacturer’s instructions. If you don’t have access to an ice-cream maker, pour the mixture into a hard container, such as a deep pot or pan; cover; and freeze for at least 6 hours before serving. Serve with candied basil leaves (it is okay if they crumble).
Candied basil leaves
- Brush a thin layer of egg whites on to the basil leaves. Sprinkle basil leaves with sugar. Place leaves on a parchment-lined cookie sheet and dry them at 150°F for 45 minutes to 1 hour.
