The flavor of the tomatoes here may be subtle, but it is an integral and entirely delicious element of this rich and creamy concoction. Confirmation, if it was needed, that the tomato is indeed a fruit.
Makes about 1 quart (1 liter) Prep time: 30 minutes Freezing time: 2 hours
8oz (2 50g) ripe tomatoes, peeled, seeded, and finely diced (mild-tasting varieties such as yellow or vine-ripened cherry tomatoes work best) 1/2 cup fresh raspberries
1 tbsp granulated sugar
2 tbsp Amaretto liqueur
For the custard base
3 egg yolks
1/2 cup superfine sugar
2 tbsp honey
11/2 cups half and half
1/2 cup heavy cream
1 tsp almond extract
8oz (250g) mascarpone cheese
1 Put the tomatoes and raspberries in a glass bowl. Toss in the sugar and Amaretto. Chill until needed.
2 In a bowl, whisk together the egg yolks, sugar, and honey until smooth, pale, and thick.
3 To make the custard, gently heat the half and half, heavy cream, and almond extract to just below the boiling point. Add a little of the hot cream mixture to the egg yolk mixture, and whisk quickly to incorporate. Add a little more hot cream, and whisk again. Pour this mixture back into the saucepan, and stir constantly with a wooden spoon until the custard coats the back of the spoon. Remove from the heat. Whisk in the mascarpone until smooth, then cover and chill until cold.
20 minutes or according to the manufacturer's instructions; then spoon into a freezerproof container. Carefully but thoroughly stir in the tomato and raspberry mixture, and freeze until firm. If you don't have an ice cream maker, combine the custard and mascarpone mixture in a container and freeze for 1 hour. Whisk well to break up any ice crystals, then repeat this process twice more. Incorporate the fruits, then freeze until firm. Remove from the freezer 15 minutes before needed, to allow it to soften a little.
Works well with
Cherry (pp36-51) Standard globe (pp22-35)
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