Tuesday, July 2, 2013

Tomato Ice Cream

If tomatoes are in the fruit family then they should be ice cream worthy.
tomato ice cream
With there usually being an abundance of tomatoes this time of year experimentation is on the menu. Unique confections abound. Research a few of the flavors Ben and Jerry have concocted. Not everything is a keeper.

Think you've discovered something? Get online and you'll discover you haven't. So it was with the tomato ice cream. I surfed the NET to find a few ideas as to how to go about this unusual flavor.  There weren't that many. Most involved cooking with eggs and so forth. It wasn't something I wanted to attempt. Easy Peasy, that's me. I  decided on a recipe I've used before.

 It was taken from  August 4, 2004 edition of Southern Living magazine. It was developed by Lera Townley of Roanoke, Alabama. Her daughter Wanda Stephens was an Office Manager @ Southern Living. Some of this background info may have changed by now. Below are the ingredients for their vanilla based ice cream.

No-Cook Vanilla Ice Cream
   1 (14 oz) can sweetened condensed milk
   1 (5oz.) can evaporated milk
   2 TBSP sugar
   2 tsp  vanilla
   2 cups whole milk
2 cups seeded tomato puree. (I used 3 med./large fresh tomatoes to make the puree.)

1 (14 oz) can sweetened condensed milk

1 (5oz.) can evaporated milk
2 TBSP sugar
2 tsp vanilla
2 cups whole  Almond milk

BLANCH tomatoes, peel, seed, quarter and puree in blender or food processor. Set aside.

Drop tomatoes in boiling water for about 30-45 seconds. Remove and immediately place in cold water to stop the cooking.

I chose to score the tomatoes on top and bottom to make sure the skin came off easily and it did.

I placed the puree in the fridge so that it could cool even more.

I used a large pitcher for mixing the ingredients. Easier to pour into the ice cream container thingy. 

BC-Before churning

AC-After Churning
The ice cream needs to be cured either in the fridge freezer or packed in the ice cream freezer.

The finished results. It's such a pretty color.

Here you see a sample of the finished results. (That's an air bubble you see not a piece of tomato.)
You're wondering how it tasted. Tastes great.   I was  telling a friend about it. She  hasn't tried it but concluded that as long as you're using sugar, it's got to taste good. NoLa, you're right.

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