Tomato & Orange Ice Cream

We served this ice cream with a chilled tomato soup at the 4th and 5th June Sheen Suppers. It was inspired by a dish served at the restaurant at The Petersham Hotel last Summer – my lovely friend Nik ordered it and kindly shared! Perfect for the weather at that time and early June this year…..

Makes 1 litre

Cook 1kg of good, ripe tomatoes (chopped up and including skins and pips) over a very low heat along with a good grind of salt and pepper for around 30 minutes or until soft and very pulpy.

Cool a little and push through a sieve, discarding the pips and skins etc. Once completely cool, stir in a pint of whipping cream and add some very finely grated orange zest plus the juice of up to 2 oranges – gradually though, tasting as you go. Churn in an ice-cream maker according to instructions.

We served it with a simple chilled and slightly creamy tomato soup, poured around the ice-cream at the table – just as they do at The Petersham.


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