tomato-basil ice cream

August 10th, 2010

Ever had tomato ice cream? It may sound a little out of the ordinary, but with ripe summer tomatoes, we’re willing to try anything. Wimpole Home Farm’s 10^th Annual Tomato Festival is happening August 21^st and 22^nd and showcasing tons of tomatoes, such as the heart-shaped “orange strawberry” and the sweet burgundy colored, “black zebra.” Royal Oak Foundation members get free entry into this tasty tomato fest, but for those of us that can’t hop over to England this summer, here’s a recipe to enjoy the summery goodness of tomatoes in a whole new way.

Wimpole Tomato and Basil Ice Cream

Ingredients

5 oz double cream

2.5 oz homemade tomato puree (roast the tomatoes, then sieve them)

5 oz milk

5 free-range egg yolks

¾ cup caster sugar

2 finely chopped basil leaves

Directions

Place the cream, tomato puree and milk in a saucepan and heat gently until almost boiling. Meanwhile, whisk the egg yolks with the sugar in a large bowl until well combined. Slowly add the hot cream mixture while continuing to whisk. 

Pour the mixture back into the saucepan, add the basil and cook over a low heat, stirring constantly, until thick enough to coat the back of a wooden spoon. Be careful not to let the mixture get too hot or it might split. Allow to cool completely.

Transfer to an airtight container and put into the freezer for at least two hours, stirring every thirty minutes to prevent ice crystals forming.

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