Tomato and Sweet Pepper Cream Ice

Name: Tomato and Sweet Pepper Cream Ice
Ingredients: 1 lb (450 g) tomatoes; 1 medium-size red pepper, seeds removed and chopped small; 1 tablespoon (15 ml spoon) red wine vinegar; 1 tablespoon (15 ml spoon) caster sugar; 1 tablespoon (15 ml spoon) tomato purée; 2 cloves of garlic, chopped roughly; 1 rounded tablespoon (1–2 x 15 ml spoon) finely chopped fresh basil, mint or parsley; 1 rounded tablespoon (1–2 x 15 ml spoon) finely chopped fresh basil, mint or parsley; ½ pint (300 ml) whipping cream; 3 medium-size to large eggs (size 2–3); salt and black pepper; salt and black pepper; 1 rounded tablespoon (1–2 x 15 ml spoon) finely chopped fresh basil, mint or parsley

Preparation info

Serves
8

Difficulty
Easy

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

Full of flavour and smoothly creamy, with a wonderful colour, this savoury ice cream is a delight at the beginning of a meal.

Ingredients

1 lb (450 g) tomatoes
1 medium-size red pepper, seeds removed and chopped small

Starter
Gluten-free

Method

Pour boiling water over the tomatoes, skin them, chop up roughly and put in a saucepan. Add the chopped red pepper to the tomatoes with the garlic. Stir in the tomato purée, the sugar and the vinegar and season with salt and plenty of black pepper.

Cover the pan and cook over a gentle heat for 15–20 minutes until the pepper is quite soft and the tomatoes mushy. Whizz in a food processor