Tomato, Basil and Chocolate Chip Ice Cream

Challenge your palate and enjoy this delightful mingling of unique ingredients combined to create an enlightened experience for your mouth

Step 1: What You Will Need to Make This Delicious Treat:

1 Pint of Cherry Tomatoes

Salt (Sprinkle)

1 Pint (2 Cups) Half & Half

1 Pint (2 Cups) Cream

2 Tablespoons Flour

1 Teaspoon Salt

½ Cup Fresh Sweet Basil Leaves (Whole)

2 Large Eggs

1 Cup Sugar

1 ½ Teaspoons Vanilla Extract

1/2 Cup of Semi-Sweet Chocolate “Mini” Morsels

Step 2:

Preheat oven to 400 F. Cut cherry tomatoes in half. Put cut side up on a baking sheet. Sprinkle with salt. Roast for 30 minutes. Remove from oven and cool.

Step 3:

Put Half & Half, cream, flour, salt, and basil in a saucepan and heat on medium. Stir occasionally to keep mixture from burning or sticking. Cook until bubbles form, but not boiling.

Step 4:

Beat eggs, sugar and vanilla together in a separate bowl.

Step 5:

Add the egg, sugar and vanilla mixture to the saucepan and cook on medium. Use a thermometer and cook until the mixture reaches 165 F.

Step 6:

Strain the cooked mixture through a sieve and discard the basil leaves.

Step 7:

Mash the roasted tomatoes.

Step 8:

Add the roasted tomatoes, cover and chill the mixture in the refrigerator for at least 2 hours.

Step 9:

My favorite device for making quick ice cream is the Oster Ice Cream Shop*. It is compact, simple to use, inexpensive and requires no rock salt for freezing. The Ice Cream Shop contains a Freezer Bowl that is chilled for eight hours in the freezer allows ice cream to be made quickly.

Step 10:

Pour the ice cream mixture into the ice cream maker. Add the Semi-Sweet Chocolate “Mini” Morsels to the mixture at about 5 minutes into the freezing process.

Step 11:

It will take approximately 15 to 30 minutes for the ice cream to begin to thicken and freeze.

(Note: *Any ice cream maker can be used according to the manufacturer’s directions).