Fresh Tomato Ice Cream

A deliciously creamy ice cream with a unique yet delicate flavor - great accompaniment for savory crepes!

Serving Size: 4 quarts

12 egg yolks

1 cup sugar

4 cups whole milk

2 cups heavy cream

3 tsp vanilla extract

Blake Hill’s Fresh Tomato Savory Jam



In a medium saucepan, add egg yolks and sugar and whisk until well combined


In a small saucepan, heat milk over medium heat until it starts to simmer - do not stir


Slowly add the warm milk to the saucepan with egg mixture, whisking vigorously to create your custard base


Return the custard base to heat and cook to 165°F, stirring constantly. Be careful not to boil or eggs will curdle


Remove custard base from heat, stir in heavy cream and vanilla, pour into airtight container and refrigerate for 24 hours


Remove container from the fridge and pour custard base into an ice cream maker with 2 Tbsp Blake Hill’s Fresh Tomato Savory Jam and churn according to ice cream maker’s instructions


Ten minutes into churning, add 2 Tbsp Fresh Tomato Savory Jam and then complete churning process


Return ice cream to the freezer for at least 2 hours


Scoop ice cream into a bowl and Enjoy!

Fresh Tomato Ice Cream

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