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Heirloom Tomato Ice Cream and Candied Basil

Posted by Amber Balakian on

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. 


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. 

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