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Zesty Tomato-Basil Ice Cream

Tomato Ice Cream
Photo Credit
Samantha Jones/Vaughn Communications
Written By: The Editors The Old Farmer's Almanac
Yield
Makes 2 quarts.
Category
Vegetables
Course
Desserts
Credit
Ronna Farley
Sources
Old Farmer's Almanac Contests

Tomato ice cream? Don’t knock it ‘til you try it! This delicious sweet, savory, creamy combination knocked our socks off, earning third place in the 2026 Old Farmer’s Almanac recipe contest.

Ingredients
2 cans (10 ounces each) diced tomatoes with green chiles
1/4 cup tomato paste
3 eggs
2 egg yolks
1-1/2 cups sugar
3 cups heavy whipping cream
1/2 cup milk
1-1/2 tablespoons vanilla extract
2 teaspoons dried basil
1/2 teaspoon cayenne pepper, or to taste

Instructions

  1. Into a blender, add tomatoes with chilies and tomato paste. Blend well.
  2. In a bowl, whisk together eggs and egg yolks. Add sugar and whisk to combine.
  3. In a 3-quart saucepan over medium-high heat, bring heavy cream and milk to a boil. Remove from heat. Slowly add 3 tablespoons of hot cream mixture to egg mixture to temper it, whisking to combine. Slowly add the remaining cream mixture, continuing to whisk until blended. Add tomato mixture, vanilla, basil, and cayenne, and mix to thoroughly combine.
  4. Cover and place in the refrigerator for 2 hours to chill.
  5. Add mixture to an ice cream maker and churn according to manufacturer’s directions.
  6. Store leftovers in the freezer.

About The Author
The Editors

The Editors

The Old Farmer's Almanac

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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