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.
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.
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.