Sweet and Sour Heirloom Tomato Ice Cream, Presto

By Sagegreen
July 28, 2010
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Author Notes: Well I have yet to heed Jenny's advice to get myself an ice cream maker. Her article about the melon sorbet is convincing me though. Meanwhile in search of an interesting, quick dessert, I smooshed some sweet, juicy heirloom tomatoes in with a great local-made vanilla ice cream, along with sapa, that wonderful ancient Roman sweetener from the must of grapes (available from Nudo), and a sprinkle of ground sumac (easy to find in any mideastern market). This is mainly a quick assembly recipe. The sweet and savory flavors come together uniquely. I like the way the ground lemony sumac adds a slightly crunchy topping. It is a bit salty, the way it is processed. Maybe I will upload my fresh sumac tea recipe, too. Gosh, I really need to get back to writing my book and stop all my entries, but they are so much fun!Sagegreen

Serves: 1

  • 1 cup finely chopped sweet and juicy heirloom tomatoes
  • 1 cup best vanilla ice cream
  • 1 teaspoon ground sumac (see photos)
  • 1/8 teaspoon ground cardamon
  • 1 tablespoon sapa or 1/2 teaspoon white balsamic vinegar
  1. Smoosh the finely chopped tomatoes into the ice cream.
  2. Add in the sapa if you have it, or basalmic vinegar, cardamon, and most of the ground sumac. Sprinkle the remaining sumac on top for a finish. Make sure the ice cream is soft and creamy for serving.

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Vegetable|Dessert|5 Ingredients or Fewer|Summer|Ice Cream/Frozen Desserts