Basil Ice Cream with Bacon, Tomato Jam and a Balsamic Vinegar Swirl

Basil Ice Cream with Bacon, Tomato Jam and a Balsamic Vinegar Swirl

This is a classic recipe for ice cream with a savory twist.

Directions:

  1. Place inner bowl of electric ice cream maker in freezer for 16 hours to overnight to freeze.
  2. In a large saucepan over medium heat, bring cream and milk to a simmer. Cook for 5 minutes, stirring occasionally; do not boil. Add basil and cover. Remove from heat and steep for 30 minutes.
  3. Meanwhile, in a small saucepan over medium heat, add balsamic vinegar and reduce to syrup-like consistency, never allowing it to boil, about 10 minutes.
  4. Meanwhile, in another small saucepan over medium heat, add tomatoes, lemon zest, lemon juice, cumin, ginger, crushed red pepper, a pinch of salt, pepper and 2 tablespoons sugar. Stir to combine and cook for 10 minutes or until liquid is reduced, smashing the tomatoes into a paste. Place in refrigerator to chill.
  5. In a medium bowl, whisk egg yolks, remaining 2 cups of sugar, vanilla and 1/4 teaspoon salt. Reserve.
  6. Bring cream and basil back to a simmer and cook for 5 minutes. Strain into a large measuring cup or bowl. Discard basil. Temper the egg mixture by adding ¼ cup of cream to egg mixture whisking constantly. Slowly pour in remaining mixture and incorporate completely.
  7. Pour back into pot and place on stove. Cook over medium heat until mixture thickens and has a silk-like appearance, stirring constantly, about 5 minutes. Remove from heat and transfer mixture into a metal bowl; place into an ice bath.
  8. Continue stirring until mixture cools to 35°, about 5 minutes.
  9. Immediately bring out ice cream machine, assemble, turn machine on, add mixture and run for 15 minutes.
  10. Add in bacon and let run for 5 minutes.
  11. Pour 1/3 of mixture into a plastic container, top with 1/3 of the tomato jam and 1/3 of the balsamic reduction. Repeat. Using a long thin knife or skewer, drag a “Z” pattern through the ice cream to create a swirl effect.
  12. Serve immediately or freeze up to 3 weeks.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen