TOMATO ICE CREAM	RECIPE BY TALLYRAND

Harping on about ice cream!

Last week's column <click here> covered the intricacies of basic ice cream making. This week we take what we have learnt and progress, we are going to take the basics and give them a little bit of a twist.

Once you have an ice cream machine, if you are like me you want to just make more and more. You will want to take things to new heights and try something different. This week's two recipes do just that.

To serve ice creams in a neat quenelle (rugby ball shape) take a dessert or kitchen spoon (with a pointed end) and dip into warm water. Drag this atop the ice cream applying light pressure. This should 'scoop' the ice cream up into a wonderful quenelle shape.

Reminders

• Turn on your ice cream machine ahead of time, before you start any other preparation, so it is chilled ready to go when you need it or remember to put your bowl in the freezer the night before (depends on your ice cream machine).
  
  
• Both of these ice creams are of the easy to make raw variety. As the egg is not cooked great care must be taken to ensure the eggs are as fresh as possible and prepared with the highest hygiene standards. I suggest they are made and eaten within 3 hours.
  
  
• If you place the ice cream into the freezer and it hardens too much, remove from the freezer 20 minutes before use and allow it to soften before use.
  
  
• If you are serving it in wine glasses, fill them as soon as the ice cream is made (while it is nice and soft and easily workable) and place the glasses carefully into the freezer

Hygiene Note

If you are a little wary of making ice cream without first cooking the eggs, then simply use the above recipe ingredients but replace the method with the cooked version I shared with you last week.

Unusual to say the least, well on first impression any way , , , but after all tomato is just another fruit!

Ingredients

Tomato juice	350	ml
cream	350	ml
egg yolks	3	pc
castor sugar	75	gm
Thai sweet chilli sauce	2	tsp

Method

• Pour the tomato juice into a large saucepan and heat to simmering point
  
  
• Allow to simmer until it has reduced to 150ml
  
  
• Once the juice has reduced place in a cold container and place in the freezer until cold (if it is too warm it may curdle the egg yolks)
  
  
• While the juice is simmering, place the egg yolks cream, castor sugar and chilli sauce into a glass or stainless steel bowl and whisk until thickened and almost white in colour. Set aside in the chiller until required
  
  
• Pour the juice into the egg mixture and lightly whisk to combine
  
  
• Pour into the ice cream machine

Chef's Tip:

Given the flavours involved with this ice cream I suggest you serve it as part of a cheese dessert or as an appetiser with a twist, for example:

• Place a nicely cut wedge of your favourite cheddar in the centre of a plate, place a wedge of brie on top and finish with a wedge of blue cheese; they should balance nicely. Insert a fresh bayleaf for garnish
• On one side of the cheeses place a spoonful of crème fraiche and carefully sprinkle a thin line of paprika along it
• On the other side place a quenelle of the ice cream and rest another quenelle on the side of it, garnish with a sprig of fresh fennel or dill

Enjoy your Tomato Ice Cream and bon appetit . . . . .

Chef's terminology:
	lt	=	litres		tsp	=	teaspoon
	ml	=	millelitres		tbs	=	tablespoon
	kg	=	kilograms		sq	=	sufficient quantity (add to taste)
	gm	=	grams		pc	=	piece, meaning a whole one of

Recipe from professional
Chef Tallyrand

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