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.

Deep Chocolate Ice Cream

2/3 c. cocoa powder
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
8 ounces sugar
1 teaspoons pure vanilla extract
1/2 tsp. coffee extract
1/2 tsp. black walnut extract

Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/chocolate-ice-cream-recipe.html?oc=linkback

Tomato Recipes, Tomato Ice Cream et al

http://www.bonappetit.com/recipes/slideshow/12-unusual-ways-to-cook-tomatoes-from-ice-cream-to-cobbler-to-sushi

http://www.buzzfeed.com/kk09/10-delicious-tomato-ice-cream-recipes-dowv

http://allrecipes.com/recipe/spicy-tomato-jam/

Pumpkin Beer Ice Cream

http://www.scoopadventures.com/home/pumpkin-ale-ice-cream.html

1 3/4 cup heavy cream
1/2 cup milk
3/4 cup dark brown sugar, packed well
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup canned unsweetened pumpkin puree
3/4 cup pumpkin ale (dogfish head or other)
1 teaspoon pure vanilla extract

Combine cream, milk, and brown sugar in a medium saucepan and warm over medium heat.  Stir occasionally until sugar melts, then add cinnamon, ginger, and salt.  Whisk to combine.  Continue to heat mixture until it comes to a low boil.  Boil for 4 minutes, stirring occasionally to prevent mixture from boiling over.  Remove from heat and pour milk mixture through a sieve into a medium bowl.  Cool to room temperature.

Once milk mixture is at room temperature, add pumpkin puree, pumpkin ale, and vanilla.  Whisk to combine.  Chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.