This savoury treat is surprisingly delicious and comes hot on the heels of this summer’s avocado ice cream which became a massive, unexpected hit. We suggest doing a test run before serving at a party and that you have fun and play around with the ingredients.
The vodka is optional, but if you like that idea, you could go the “ice cream Bloody Mary” route and add a dash of tabasco sauce and one teaspoon of Worcestershire sauce, some grated horseradish, plus a dash of ground pepper to each serving at the end. Experiment and have fun, but perhaps sample the vodka topping after you have perfected the tomato ice cream!
(Adjust quantities accordingly if you decide to make a bigger batch).
Boil the tomatoes in water for 10 minutes until the skin loosens. Peel the skin and get rid of the seeds and the water using a strainer. You only want to save the pulp. Add the pulp to a saucepan and combine with 1 cup of heavy whipping cream and 1 1/2 cups of milk per 3-4 medium tomatoes.
In a separate bowl, mix 4 egg yolks with 1/2 cup sugar OR 6 tbsp of honey. Turn saucepan down to low and slowly whisk in the egg yolk mixture.
Whisk constantly for 5 minutes until slightly thickened. Pour the mixture into a bowl. Cover it and cool for between two to twelve hours before freezing. If you don’t have an electric ice cream maker to finish the ice cream, you can pour the mixture into a hard container and freeze for 6 hours – or overnight.
Serve in glasses or dishes, add a splash of vodka first then the ice cream plus a slice of fresh celery and a pinch of pepper with a twist of tabasco sauce plus horseradish to garnish. You can leave the vodka and the ‘Bloody Mary’ part of the recipe out if you prefer and simply garnish with some fresh basil leaves instead.
Here’s a simple video guide to making the tomato ice cream. Enjoy!