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Author Notes: I was inspired by a lovely Tomato Tart Tatine from Bon Appetit Magazine...the tomatoes were so sweet, so good and I knew I'd be making that tart for years to come. Coupled with brown sugared bacon, the tomato jam is a recipe on its own. Save a little to spread on your morning toast! —inpatskitchen
Makes about 1 quart
Tomato Jam and Candied Bacon
- 3 cups finely diced peeled, seeded very ripe tomatoes (about 4 decent size tomatoes)
- 1/3 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 4 slices bacon
- 1/2 cup light brown sugar
- The day before you want to eat your ice cream ,in a medium sauce pan cook the diced tomatoes and sugar over medium heat until the tomatoes become soft and "jammy". This may take between 20 and 30 minutes. Stir often while cooking and press the tomatoes with a wooden spoon to break them up.
- Once cooked, take the pan off the heat and stir in the vanilla extract. Cool and place in a covered container and refrigerate.
- Place the brown sugar and bacon slices in a plastic bag and shake to coat the slices thoroughly. Prep a rimmed baking sheet by covering with parchment paper and setting a wire rack over. Lay the bacon slices on the wire rack and bake in a pre heated 375F oven for 20 to 30 minutes or until well browned. Cool and chop the slices in very small pieces and refrigerate.
Making the ice cream
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/8 teaspoon salt
- 2 teaspoons pure vanilla extract
- The tomato jam
- The chopped bacon slices.
- Again, the day before you want ice cream, heat the cream, milk, sugar and salt in a medium sauce pan, whisking all the while, until the mixture is lukewarm and the sugar has dissolved. Cool and refrigerate in a covered container overnight.
- The next day, stir the 2 teaspoons of vanilla extract into the cream/milk mixture and then process in an ice cream maker per your maker's instructions until you get a soft serve consistency.
- Stir the bacon bits into the tomato jam and then pour about half of the ice cream into an appropriate size container . Place 2 dollops of the tomato-bacon jam on top and then stir slightly into the ice cream. Place the rest of the ice cream over, add 2 more dollops and stir again. (Save a couple of spoons of jam for your morning toast).
- Cover and freeze the ice cream for a few hours to harden before serving.
- This recipe was entered in the contest for Your Best Ice Cream