Tomato Ice Cream

Prepare the Tomato Puree 1. Bring a large pot of water to a boil. Score a small 'X' on the bottom of each tomato. Place the tomatoes in the boiling water for about 30 seconds, or until the skin starts to peel away. 2. Remove the tomatoes from the boiling water and transfer them to a bowl of ice water to cool. 3. Once cool, peel off the skin and remove the cores. 4. Puree the tomatoes in a blender or food processor until smooth. 5. Transfer the tomato puree to a saucepan and add the sugar. Cook over medium heat for about 10 minutes, or until the mixture thickens slightly. Remove from heat and let cool.

Make the Ice Cream Base 1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot. 2. In a separate bowl, whisk the egg yolks until pale and creamy. 3. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly. 4. Gradually pour the egg yolk mixture back into the saucepan with the remaining hot cream mixture, whisking constantly. 5. Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil. 6. Remove from heat and stir in the vanilla extract. 7. Transfer the mixture to a bowl and let cool completely.

Combine the Tomato Puree and Ice Cream Base 1. Once the tomato puree and ice cream base have cooled, combine them in a large bowl. 2. Use a whisk or spatula to gently mix them together until well combined. 3. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. 4. Once the ice cream reaches a soft-serve consistency, transfer it to a lidded container and freeze for at least 4 hours, or until firm. 5. Serve the tomato ice cream in bowls or cones and enjoy!