Tomato ice cream

    5 hours 25 min

    This tomato ice cream may sound a little odd, but it tastes amazing and is sure to impress as a starter. This ice cream has wonderful flavours of thyme, basil and garlic running through it. Invigorating and different!


    Dorset, England, UK
    12 people made this

    Serves: 4 

    • 450g (1 lb) tomatoes
    • 1 bay leaf
    • 1 pinch thyme
    • 1 pinch basil
    • 1 garlic clove, crushed
    • 300g (11 oz) real mayonnaise
    • 1 lemon, juiced
    • zest of 1 orange
    • 75ml (3 fl oz) double cream, lightly whipped
    • 1 good pinch sugar
    • salt and pepper to taste
    • watercress to garnish

    Prep:10min  ›  Cook:15min  ›  Extra time:5hr freezing  ›  Ready in:5hr25min 

    1. In a saucepan combine the tomatoes, bay leaf, thyme, basil and garlic. Cover and simmer over medium heat until soft. Pass through a sieve and cool.
    2. Mix the tomatoes with mayonnaise, lemon juice, orange rind, cream and sugar. Pour into a rigid container and freeze.
    3. Move to the fridge 1 hour before serving. Spoon into glasses and garnish with watercress.

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