Sweet Tomato-Basil Ricotta Ice Cream

If you have an ice cream maker - super! Use it! If not, no worries - this recipe doubles as a how-to on making ice cream without a machine. 

- Ingredients -
2 cups plum tomatoes
½ cup heavy cream
½ cup sugar
pinch salt
5 egg yolks
1 cup whole milk ricotta
6 leaves fresh basil leaves


- Tools - 
Weston Tomato Press
whisk
Weston Cone Strainer
immersion blender (you can also use a food processor or hand mixer instead - we had the smoothest results from a stick blender)
Weston 3-in-1 Grater
container to freeze in (we used a 4 qt shallow glass baking dish and it worked perfectly)


Step One | Make Tomato Puree

Use your Tomato Press to press tomatoes into a puree, while removing the skin. Pour the tomato puree into a pot and boil over medium high heat until reduced by half, about 15 minutes. Set aside to cool.

Step Two | Make Custard

Fill a large bowl with ice water. Place a smaller metal bowl into the ice bath, then set your Cone Strainer over top of the metal bowl. 

Pour heavy cream, sugar & salt into a saucepan over medium heat and stir. Whisk together the egg yolks. Once the cream is hot (begins to steam), begin gradually pouring it into the egg yolks, whisking as you pour. Return this custard mixture into the saucepan over low heat and stir until the custard thickens (to an almost pudding-like consistency).

Pour the custard into the Cone Strainer to strain it into the metal bowl. Stir until chilled.

Step Three | Mix Ice Cream Ingredients

Blend the tomato puree, custard and ricotta with your immersion blender until smooth and well-mixed. Mince the fresh basil leaves with the Grater into the ice cream mixture. Stir well.

Step Four | Freeze

Pour the mixture into your freezer-safe container. Freeze for 45 minutes. Remove from the freezer to mix with a whisk. Be sure to get the edges well, as they'll be more frozen than the rest. Return to the freezer. Remove and whisk every 30 minutes to ensure the ice cream freezes evenly. After 2 -3 hours, the ice cream should be evenly frozen.

Storage
Handmade ice cream is best enjoyed immediately after it's made. You can store it in an airtight container in the freezer for up to two weeks. Serious Eats has a series of really great tips for storing homemade ice cream. As if you'll need them - this ice cream will likely be devoured about 10 minutes after you make it.