Summer Tomato Ice Cream

Ingredients

4 medium homegrown tomatoes (store-bought will do but they're just not as good)

1 1/2 c. heavy cream

1 c. whole milk

4 egg yolks

1/2 c. dark brown sugar

2 pinches salt

1/2 tsp vanilla

Method

Boil a pot of water and set a bowl of cold water next to it.  Scald the tomatoes for 1 minute each and then drop into the cold water.  Let them stand in cold water for a minute, then peel the skins off, slice in half and dig out the seeds and pulp.  You can drink the juice--its delicious!  

Put the tomatoes into a blender and puree.  In a new sauce pot on the stove, put the puree and the cream & milk.  Start it to simmering.  Separate your eggs and blend the yolks with the brown sugar, salt and vanilla.  Save the whites for something else or cook them and eat them.  

Once the tomato & cream mix is near boiling, start spooning a little at a time into the egg/sugar mix and blend it to temper the eggs.  Once about a cup of liquid has been blended in, add all of the egg mix into the tomato mix and continue cooking on low and stirring.  It should thicken slightly.  

As soon as the mixture comes to a light boil, remove from heat and place in the refrigerator to cool completely before churning.  

Once cooled completely, churn the ice cream base in an ice cream maker.