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
The day before you want to eat your ice cream ,in a medium sauce pan cook the diced tomatoes and granulated 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
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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!