Tomato Ice Cream Actually Exists, And Apparently It's Delicious
Do you love tomatoes? Do you love ice cream? Well, get ready to have your taste buds blown away by the unexpected combination of the two. That's right, tomato ice cream is a real thing. And, before you object, think about it: Tomatoes are fruits, and fruits are often used in desserts, so why not tomatoes?
The tangy taste of tomatoes is apparently offset by the creaminess of the ice cream, resulting in a surprisingly delightful frosty treat. Tomato ice cream isn't a new phenomenon, either. In fact, it's been a popular dessert in Italy for years, where it's known as gelato al pomodoro. Now, it's starting to make waves in other parts of the world, with chefs and ice cream makers experimenting with different variations and flavor combinations.
The Ice Cream Project, a London-based pop-up, served Heinz Tomato Ketchup ice cream by the pint, and Haagen-Dazs released tomato ice cream in Japan that was made with tomato paste and cherry juice. Dairy Farmers of Canada recommends making a batch with a creamy vanilla and mascarpone base. But what does tomato ice cream actually taste like, and how can you make some for yourself?
What does tomato ice cream taste like?
The taste of tomato ice cream is said to be milder than you might expect, with a subtle sweetness from the ripe, juicy tomatoes blending seamlessly with the creamy base. Depending on the ingredients you use to craft the creamy, tangy treat, it can hit you with a hint of concentrated sweetness or boast a refreshingly subdued tartness.
Incorporating mascarpone and vanilla cream will yield a sweeter outcome while blending in salt, olive oil, and a dash of garlic will result in a savory snack. You can even use tomato paste and sour cream if you don't have fresh tomatoes on hand (and don't mind a more intense tomato flavor). Really, what matters is the type of tomatoes you use, and how you plan to serve the icy treat — as a traditional dessert or as a light appetizer before the main course.
You can brighten up the piquant sweetness of your tomato ice cream with fresh basil, a few glugs of grassy olive oil, good flaky salt, or use a drizzle of sweetly sour balsamic reduction to elevate each bite. To further enhance its bold taste, pair a scoop with savory dishes like a bacon grilled cheese. For a sweeter sensation, try it with fresh berries and a dollop of whipped cream for a summer evening treat.
How to make tomato ice cream
First, decide whether you want to make something sweet or savory, or even a bit of both — like the gelato trio featuring tomato alongside ricotta and basil (a savory yet slightly sweet Italian flag-colored dessert reminiscent of spumoni) that chef Sal Marino shared with Bon Appétit. This will help you narrow down your ingredient and recipe choices.
To start, you'll need the freshest, ripest tomatoes you can find. Reduce those beauties down to a fine, juicy pulp in a food processor. Strain the skin and seeds out of the mixture and marry the tomato pulp with the other ingredients. For sweeter ice cream, you'll need heavy whipping cream, milk, egg yolks, and sugar or an alternative liquid sweetener. The Dairy Farmers of Canada mascarpone-tomato ice cream recipe calls for the addition of vanilla extract, ground cinnamon, and vanilla ice cream, to which you add the tomatoes.
Finally, it's time to freeze (for up to five hours) and enjoy. Some advice: Temper your ice cream by letting it warm up outside of the freezer for about five to 10 minutes before serving. Then, dish it out as you see fit — jazzed up with sweet toppings or even in a caprese as a summery afternoon snack.