Name: Tomato and Sweet Pepper Cream Ice
Yield: Serves 8
Ingredients: 1 rounded tablespoon (1–2 x 15 ml spoon) finely chopped fresh basil, mint or parsley; 1 medium-size red pepper, seeds removed and chopped small; 1 tablespoon (15 ml spoon) tomato purée; 2 cloves of garlic, chopped roughly; 1 tablespoon (15 ml spoon) red wine vinegar; salt and black pepper; 1 tablespoon (15 ml spoon) caster sugar; 1 lb (450 g) tomatoes; 3 medium-size to large eggs (size 2–3); ½ pint (300 ml) whipping cream

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

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