Tuscan Tomato Ice Cream
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
- Categories: American, Italian, Mediterranean
- Ingredients: Desserts
Preparation
- In a saucepan set over medium heat, combine half-and-half and heavy cream; bring just to simmer, stirring occasionally. Remove from heat.
- Meanwhile, in mixing bowl, whisk egg yolks until pale yellow. Gradually whisk in sugar until combined.
- In small amounts, slowly whisk about one-third of the hot cream mixture into egg yolk mixture. Return to saucepan with remaining cream mixture.
- 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.
- 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).