Tomato OIive Oil Ice Cream

*Post by Angela.

After the basil ice cream turned out so well, we were inspired. We wanted to do more savory ice cream. In fact, we wanted to make a whole savory ice cream experience. And thus, we committed to creating a Caprese sundae. Element #2 of the sundae was this tomato olive oil ice cream. At the custard stage, I was worried, because it tasted like a sweet version of cream of tomato soup. Turns out I was right to be worried. Neither Mark nor I liked the flavor but the texture a big thumbs up, I think due to the alcohol. Even so, I decided to write up a post on the attempt so we can keep track of what works and what doesn't.

 

List of ingredients for the ice cream:

• 6 eggs yolk
• 1/2 cup sugar
• 1/3 cup olive oil
• 3 cups whole milk
• 1 cup heavy cream
• 1/2 cup tomato paste
• Juice of 1 lemon
• 1 shot vodka

First, using my mixer, I whisked together the yolks and the sugar, then slowly drizzled in the olive oil while the mixer was on "stir."

Next, I whisked together the milk, cream and tomato paste in a saucepan, then brought it up over medium heat, until it had thickened and just started to boil.

To temper the yolks, I started whisking them, then spooned in two or three ladlefuls of the hot milk mixture (while continuing to whisk).

I poured the yolk mixture back into saucepan and whisked it all together over medium heat for 3-4 minutes until slightly thickened. I then poured it through a wire mesh strainer into a bowl, and added the lemon juice and vodka. I covered the bowl and put it in the refrigerator to cool overnight.

The next morning (before I headed to work), I set up the ice cream maker, poured the tomato custard into the frozen bowl while the churner was going, and let the machine do its work for about 12 minutes.

Mark scooped the soft ice cream into pint containers and put it in the freezer to finish off. We each took just a little taste before giving it up as a loss - the huge problem was that you could really taste the canned paste, and it wasn't nearly sweet enough.

Given that this was a failure, I want to say that I'm disappointed, but I'm really not. I was skeptical that it would turn out from the get-go. At least we learned something from the process - a shot of alcohol really does make a world of difference in the texture. Maybe we'll skip the whole caprese sundae thing and apply our knowledge to the next flavor in the queue.

Comments

[Evan]

We just got an ice cream maker after trying some olive oil ice cream at one of batali's restaurants. I seriously need to try this, sounds even better. I was just thinking of that ice cream and when you commented on my pork recipe i clicked over and saw this and couldn't believe it

[Angela]

:) I would maybe recommend not using canned tomato paste (homemade would probably work much better) and maybe a touch more sugar.

[foodwanderings]

On this one..I am really impressed with the pictures of the ice cream in the glass with the draped background!! I am not much for turning savory ingredients sweet but I am stubbirn that way until I taste a recipe that turns me around. Maybe the basil one youmade previously?!

[Angela]

:) The pictures are all Mark - he's the artistic one. I agree, the whole savory-sweet thing did NOT turn out well here. But the basil one was so, so, so good.