About this recipe:An impressive summertime dinner party starter. Use very ripe tomatoes, good quality olive oil and Parmesan for best flavour.
18 plum tomatoes, chopped
6 leaves fresh basil, julienned
2 to 8 tablespoons extra-virgin olive oil, or as needed
salt and freshly ground black pepper to taste
50g (2 oz) freshly grated Parmesan cheese
4 tablespoons double cream
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Method Prep:30min › Cook:5min › Ready in:35min
Place the tomatoes and basil into a large pot or bowl. Use a hand blender, food processor or blender to purée the tomatoes and basil together. Gradually blend in the oil to form a good emulsion. If puréeing the mixture in smaller batches, add a bit of oil to each one. Season with salt and freshly ground black pepper, but remember, the Parmesan ice cream will be salty. Place the tomato mixture in the refrigerator while the ice cream is prepared.
Heat the cream in a small saucepan over medium heat. Stir in the Parmesan, and continue to cook and stir until the cheese is melted and the mixture is uniform. Season with a dash of freshly ground black pepper, and remove to a small metallic bowl to cool to room temperature. When the cream mixture has cooled a bit, place it in the freezer.
Take the tomato mixture from the refrigerator, and pass it through a medium sieve to remove bits of peel and seeds. The result should be a creamy liquid, not a tomato juice.
Serve the cold soup in small bowls or large cups. Make little balls with the frozen cream using a dessert spoon. Place a little ball of the Parmesan ice cream into each bowl just before serving.
To easily scoop out the frozen ice cream, dip your spoon in hot water before scooping.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.