Tomato Ice Cream Is a Thing, <br />Here's How to Make It This savory summer treat is <br />provided by my recipes. Boil tomatoes for 10 minutes <br />until the skin loosens. Peel the skin and get rid of <br />the seeds by using a strainer. <br />You only want to save the pulp. Add the pulp to a saucepan <br />and combine with 1 cup heavy <br />whipping cream and 1 1/2 cups <br />of milk per 3-4 medium tomatoes. In a separate bowl, mix 4 egg yolks <br />with 1/2 cup sugar or 6 tbsp of honey. Turn saucepan down to low and <br />slowly whisk in the egg yolk <br />mixture. Whisk constantly for <br />5 minutes until slightly thickened. Pour the mixture into a bowl. Cover it <br />and cool for 2-12 hours before freezing. If you don't have an electric ice cream maker to finish the ice cream, you can pour the mixture into a hard container and freeze for <br />6 hours.
