Tuscan Tomato Ice Cream

tuscan-tomato-ice-cream_compressed

Serving Size 8

Ingredients

  • 3 cups 10% Half-and-half
  • 1 cup 35% Heavy Cream
  • 8 Egg Yolks
  • 3/4 cup Vanilla Sugar
  • 2 teaspoons Pure Vanilla Extract
  • 1/4 cup SupHerb Farms Fusions® Tuscan Tomato

Categories

Preparation

  1. In a saucepan set over medium heat, combine half-and-half and heavy cream; bring just to simmer, stirring occasionally. Remove from heat.
  2. Meanwhile, in mixing bowl, whisk egg yolks until pale yellow. Gradually whisk in sugar until combined.
  3. In small amounts, slowly whisk about one-third of the hot cream mixture into egg yolk mixture. Return to saucepan with remaining cream mixture.
  4. Reduce heat to low; add SupHerb Farms Fusions® Tuscan Tomato. Cook, stirring frequently until mixture thickens enough to coat back of spoon and temperature reaches 170° to 175?F. Pour into heatproof container. Let stand for 30 minutes at room temperature. Stir in vanilla extract. Refrigerate for 4 to 8 hours or until cool enough not to form condensation on lid and temperature cools to 40?F.
  5. Strain mixture through fine-mesh sieve. Pour into ice cream maker; process in ice cream maker for 25 to 35 minutes according to manufacturer’s directions. (Serve as is for soft-serve ice cream or freeze for 3 to 4 hours for firmer texture).