Tomato Basil Ice
This ice is a welcome first course during a heat wave. Serve it on its own or dollop it in chilled corn or cucumber soup. For the best flavor, wait until tomatoes are at their ripest.
When using herbs, make sure they have not been treated with pesticides. Treat herbs to a light wash in soapy water and rinse very well.
Serves8 to 10
Total Timeunder 4 hours
OccasionCasual Dinner Party, Formal Dinner Party
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Equipmentice cream maker
Taste and Textureherby, light, savory
- 5 large ripe tomatoes (about 3 lbs/1.5 kg)
- ½ cup (125 mL) tomato juice
- ¼ cup (50 mL) chopped fresh basil leaves (see Notes)
- ¼ cup (50 mL) freshly squeezed lemon juice
- 2 tbsp (25 mL) tomato paste
- 1 tbsp (15 mL) olive oil
- Salt and freshly ground black pepper
Peel, core and seed tomatoes. Chop.
In a food processor or blender, purée tomatoes, tomato juice, basil, lemon juice, tomato paste and oil until smooth. Transfer to a bowl. Add salt and pepper to taste. Cover and refrigerate until completely cold or overnight.
Stir tomato mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.
2008 Marilyn Linton and Tanya Linton