Heirloom Tomato Ice Cream and Candied Basil
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Heirloom Tomato Ice Cream and Candied Basil
Who says tomatoes aren't a fruit?! We put a sweet twist on a creamy dessert favorite that is full of flavor. Have a scoop, or two.
Ingredients
Ice Cream
- 8 whole eggs
- 4 cups organic cane or palm sugar
- 6 tsp. pure vanilla
- 2 tsp. sea salt
- 1/2 gal. heavy cream
- 1/2 gal. milk
- 2 (16 oz) of Organic Blended Heirloom Tomatoes Recommended: Orange Strawberry or Cherokee Purple
Beat the eggs until foamy, add the sugar and continue beating until a creamy yellow. Add the remaining ingredients and mix until well combined. Process in ice cream freezer as to manufacturer instructions. Please note this is an uncooked egg recipe.
Candied Basil- 1 bunch fresh basil
- 2 egg whites, beaten
- 1 cup organic cane or palm sugar
Stem the basil leaves, dip into the egg whites. Toss basil leaves in the sugar. Lay the leaves on a cookie sheet. Dry the leaves in a 150 degree oven for forty-five minutes or one hour.
To serve, chiffonade the leaves on top of the ice cream.
