Comments on: Our first savoury ices: Tomato Ice Cream & White Stilton Ice Cream

By: Mischa

Mischa — Sat, 06 Aug 2011 18:09:38 +0000

I’d try the same quantity of toms, quartered and then sprinkled with 1 Tbs white sugar, 1 Tbs fine salt. Hang this in a tea towel over a bowl in the fridge or a cool place overnight. The salt/sugar will draw out the juice AND intensify it. Then roast the same quantity of toms with a quartered red onion, blitz it, add the tomato liquor and cool. Whisk with some double cream (this is like cream of tom soup) and do a basil oil ‘ripple’

By: Peter Gerard

Peter Gerard — Wed, 16 Feb 2011 05:43:52 +0000

Wow, Ali. That sounds like an amazing combination. Please let us know how it turns out!

By: ali

ali — Tue, 15 Feb 2011 21:33:46 +0000

Very interested in your trial. Sticking to the basic flavour seems the trick – had a red cabbage ice cream in France recently which was to die for! I’me experimenting with jerusalem artichoke and nutmeg to have with scallops (ice cream in shot glasses) for my husbands 70th birthday party – hello!

By: nutter names

nutter names — Wed, 23 Jun 2010 17:36:19 +0000

Perhaps the tomato recipe was too complex… leave out the garlic,bay leaves,tomato paste and mayonnaise. Reduce the tomatoes more, and more slowly – honey or sugar won’t hurt it – and a touch of vodka would…

By: Desperate Housewife

Desperate Housewife — Fri, 12 Mar 2010 17:30:24 +0000

Im so impressed, your a breath of fresh air

By: Dark Angel

Dark Angel — Fri, 15 Aug 2008 08:14:05 +0000

Three words for you Peter…SHIP IT HERE!!!!!

By: Dr Big D

Dr Big D — Tue, 12 Aug 2008 19:04:25 +0000

I think this marks a significant turning point in our ice-cream adventures. Taking on the challenge of savoury ice-cream has required us to engage with the concept of low temperature food in a more committed and profound way. I think it has something to do with the lack of sugar, which even in a pretty mediocre sweet ice-cream goes some way to compensate for any failings in the flavour, one way or another you meet peoples expectations of a dessert. But with savoury ice-cream you have to overcome the natural reticence people have towards a dessert modality in a main course. In short it can’t just be ok, it has to be damn good or people are gonna baulk.
In many ways I think that’s why this first attempt wasn’t a raging success. The ice-creams were quite cold tasting and I think we put a bit too much in each canape case. Consequently people tried to lick them rather than just eat them whole. I think this was a turn off for many people because (as Peter mentioned) the tomato ice-cream was really only appetizing when eaten in the same mouthful as the cheese ice-cream.
I think the 2 main lessons for me from all this were:
1. Don’t make ice-cream from mayo.
2. Serve savoury ice-cream in bite-size portions.