SpongeBob's personality is on full display as he loudly, incoherently, and lovably throws together some household sundries in an attempt to make a Sunday sundae. So too shall we - until, of course, we toss it and try to make a better version. Which doesn't entirely work out. The conch has spoken. NOTE: I do not recommend making this ice cream. But make some onion jam and tomato jam and call it a day!
Ingredients
Flavored Jam Ingredients:
2 large vidalia onions, sliced
2 Tbsp olive oil
Kosher salt
Freshly ground pepper
1 kg fresh ripe tomatoes, peeled and cut
450 g granulated sugar
½ lemon, juiced
Ice Cream Ingredients:
4 cups heavy cream
2 cup milk
1 cup granulated sugar
Kosher salt
8 egg yolks
Method
Flavored Jam Method:
Start by cutting 2 large Vidalia onions in half and then thinly slice. Caramelize them by sauteing them gently in 2 tablespoons of olive oil and over medium-low heat with a pinch of kosher salt and freshly ground pepper.
Cover then cook and stir occasionally for about 15 minutes. After 15 minutes, uncover and increase the heat to medium and cook while stirring frequently, for 45 minutes to an hour.
After 45 minutes or an hour, add a splash of water and scrape the bottom as many times as possible until the onions are deep golden brown and resemble jam.
For the tomato-based jam, cut little crosses into the bottom of 1kg of fresh ripe tomatoes then drop the tomatoes one at a time into boiling water for about 1 minute.
After 1 minute or when the tomato skins split down the sides, remove from the boiling water and place into a bowl of ice water.
Once each tomato has been blanched and shocked, start peeling the skin off of each tomato. Cut into quarters, cut out the cores, and then cut each quarter into 1-inch pieces.
Scoop them directly into a large saucepan along with 450 grams of granulated sugar and the juice of half a lemon.
Bring to a simmer over medium heat, reduce to medium-low once simmering, and continue simmering for about an hour, stirring frequently. Occasionally skim off the orange foam that appears on top. By the end, the mixture should have reduced by half.
Let cool before pouring into a container of choice.
Ice Cream Method:
Start by combining 4 cups of heavy cream, 2 cups of milk, 1 cup of granulated sugar, and a generous pinch of kosher salt.
Bring to a bare simmer over medium heat while whisking occasionally to make sure the salt and sugar are fully dissolved.
While the cream comes up to a simmer, separate 8 egg yolks into a large bowl and to stabilize the bowl for whisking wrap the bowl with a wet rag.
Once the milk and heavy cream mixture are simmering give it one final whisking before adding to the eggs.
Slowly begin ladling in the milk, just a few drops at a time at first, while whisking constantly making sure not to scramble the eggs. This process is going to temper the eggs and prevent them from forming curds.
After slowly adding 2-3 ladlefuls of milk and cream mixture, go ahead and pour it in each ladle while whisking until about ⅓ of the mixture has been used.
After whisking in ⅓ of the milk mixture go ahead and whisk the egg yolks back into the pot and return to medium-low heat while whisking constantly and cooking gently until it reaches 175°F and/or comfortably coats the back of a spoon.
Take it off the heat and pour about ½ cup of mixture into each container filled with the individual jams. Mix until each jam and mixture is homogeneous.
Cover each custard mixture and place it into the freezer overnight.
After freezing overnight, churn by the desired method until the mixture has the texture of soft-serve ice cream.
Scrape it back into a container and place it in the freezer again overnight. Remove from the freezer and into the refrigerator about 30 minutes before serving.
Scoop into a bowl and enjoy!