Tomato Olive Oil Ice Cream
This recipe was a crowd favorite at the Kendall-Jackson Tomato Festival.
The flavors are really excellent: deep and rich, and very sophisticated. It makes a dessert you and your guests will never forget!
3 cups whole milk
1 cup heavy cream
6 egg yolks
1/2 cup sugar
1/3 cup DaVero Extra Virgin Olive Oil
1 lemon, juiced
1/2 cup fresh tomato paste
1 shot vodka, limoncello, or eau de vie
In the bowl of electric mixer place the egg yolks and sugar. Beat well until light in color and thick. Slowly beat in olive oil until thoroughly combined.
Combine milk, cream, and tomato paste in a heavy-bottomed saucepan large enough to accommodate all ingredients. Bring milk mixture up over medium heat until it starts to 'crawl' up the sides of the pan. Add a cup of milk mixture to eggs, whisking in completely, then add a second cup and whisk in, then add one more cup and whisk it in.
The eggs are now tempered and can be added to the remainder of milk mixture in saucepan. Stir briskly over heat for a few minutes. The custard will thicken a bit. Take off heat and strain through a fine mesh strainer. Add the lemon juice and alcohol. Cool thoroughly (you may use an ice bath to speed the process).
Freeze in an ice cream maker until soft and thick. Serve in bowls or on savory cones, drizzled with a little real balsamic vinegar (don't use the fake stuff).
Although you can make this with a good-quality commercial tomato paste, using fresh heirloom tomatoes really pays off.
Start with a half-dozen firm but ripe, good-sized fresh tomatoes. Roughly chop them, and place in a wide saucepan; cook over medium heat, stirring, until the tomato water has evaporated and has a paste consistency. You need enough to make a half-cup, so if your tomatoes are watery or small you'll need more of them. Note: don't worry about the seeds or skins, since you'll sieve the mixture when you are making the ice cream.
Thanks to Barbara Passino for helping us correct some areas of confusion in the directions!