Caprese Ice-cream

Does the title of this post shock you? Do you think it’s a typo? Nope… It is exactly what you read it is. Caprese Ice-cream… It has tomatoes, basil, Mozzarella cheese and whatever else an authentic Caprese Salad is supposed to have!

A perfect summer entrée for your guests!

It is the last day of the week-long ice-cream marathon going on here and I wanted to come up with an out-of-the-box flavor! A unique ice-cream which you have never read about on any other blog or probably (I’m just guessing) have never had it at any of the sophisticated restaurants! A treat I have specially created for you!

Our favorite summer salad made into an ice-cream!

It is actually a mix between ice-cream and sherbet.

It’s beautiful pink color will be a complete deception for your guests till they take a first bite of it!

It has a very refreshing kick from basil and is light on palate due to tomatoes.

We cook the tomatoes and basil leaves with olive oil on low-heat thus extracting basil flavors completely. The sieved puree is then mixed with Mozzarella cheese, salt, pepper, sugar mayonnaise and whipped cream.. Freeze it overnight and just before serving blend it to a smooth consistency like how we made our frozen whip and serve immediately!

You can even add roasted~peeled~pureed red bell paper to add a different dimension to it!

Trust me it is a perfect start to your elaborate dinner party. Just double the recipe if serving a larger crowd.

Caprese Ice-cream

Serves: 4 | Serving: 1 scoop | Yields: 4 scoops

Ingredients:

• 15-17 cherry tomatoes
• 1/2 Tbsp extra-virgin olive oil
• 4-5 basil leaves
• salt and freshly cracked pepper, as per taste
• 1 Tbsp finely grated Mozzarella cheese
• 1/2 tsp mayonnaise
• A dash of lemon juice
• 1 Tbsp caster sugar
• 3 Tbsp fresh Medium fat cream (40%)

Directions:

Add tomatoes, olive oil and basil leaves in a saucepan and cook it covered on a low-flame for about 4-5 minutes till the tomatoes have soften, stirring occasionally. Pass them through sieve to remove the skin, seeds and leaves.

Season the puree with salt and pepper. Add grated Mozzarella, mayonnaise and lemon juice to it.

In a separate bowl, whip the cream and sugar together till you get a soft peak. Fold in the tomato mixture in a cream mixture and scoop it in a airtight container. Freeze it overnight.

Just before serving, add the frozen ice-cream to your blender and process it till you get a smooth consistency. Scoop and serve in individual glasses topped with basil or mint leaves.

*The last step of blending before serving is MUST as the tomatoes have high water content and therefore the ice-cream straight out of the freezer will be icy.

Enjoy!