Tomato and Salt Ice Cream

Ice Cream Base In a medium saucepan, combine the heavy cream, milk, sugar, vanilla extract, and salt. Heat over medium heat, stirring occasionally, until the mixture reaches a simmer.

2.Remove the saucepan from heat and let the mixture cool to room temperature. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

Tomato Sauce While the ice cream is churning, prepare the tomato sauce. Heat olive oil in a skillet over medium heat. Add the diced tomatoes, garlic, salt, black pepper, basil, and oregano. Cook for about 10 minutes or until the tomatoes have softened and the flavors have melded together. Remove from heat and let cool.

4.Once the ice cream has finished churning, transfer it to a container and swirl in the tomato sauce. Place in the freezer for at least 4 hours or until firm.

Salted Tomato Slices Before serving, garnish with salted tomato slices. Sprinkle salt over the tomato slices and let sit for about 10 minutes to draw out the moisture. Pat dry with a paper towel.

6.Serve the tomato and salt ice cream with the salted tomato slices on top. Enjoy!