Sungold Tomato Ice Cream

INGREDIENTS

TOMATO JAM :

• 1 POUND SUNGOLD TOMATOES

• 3 TABLESPOONS LEMON JUICE

• 2 TEASPOONS APPLE CIDER VINEGAR

• 1/4 CUP BROWN SUGAR

• 1/3 CUP CANE SUGAR

• 1/2 TEASPOON CINNAMON (OPTIONAL)

• 1/2 TEASPOON NUTMEG (OPTIONAL)

ICE CREAM :

• 6 egg yolks

• 2 cups heavy cream

• 2 cups whole milk

• 3/4 cup cane sugar

• 1 tsp vanilla extract

• 1/4 cup fresh tarragon (optional)

INSTRUCTIONS

• PUREE TOMATOES IN BLENDER UNTIL MOSTLY SMOOTH, THEN POUR INTO A POT.  ADD ALL REMAINING INGREDIENTS AND SIMMER OVER MEDIUM HEAT FOR ABOUT AN  HOUR UNTIL THE JAM THICKENS.  THE JAM SHOULD EASILY MOUND ON THE BACK OF A SPOON WHEN IT'S READY.

• ONCE THE JAM IS FULLY COOKED, PUREE AGAIN WITH AN IMMERSION BLENDER (OR PUT BACK INTO A REGULAR BLENDER) UNTIL SMOOTH.