This post originally appeared on The August 29, 2022 edition of The movementa place for Eater editors to reveal their professional dining recommendations and tips — sometimes thoughtful, sometimes weird, but always someone’s go-to. Subscribe now.
During a heatwave, my diet relies heavily on tomatoes. It’s peak season for nightshades and the produce aisle is packed with everything from robust heirloom varieties to elegant cherries. In my opinion, there is one variety that reigns supreme, and of course it’s the Sungold, as cheerful and gorgeous as its name implies.
I hog them by the pint like there’s no tomorrow. But after alternating between light salads, mild sauces and carefully popping them into my mouth like candy, I wanted something more. The opportune moment came when I tried the olive oil ice cream from Bad habitto Ice cream company based in New York City which produced one of the thickest and most appealing drinks in existence. It tasted so much like it was supposed to, it cried out for one thing: fresh tomato.
After scooping some ice cream into a bowl, I tossed in a few Sungolds, just about to burst, and the loose leaves left from my wilted basil plant. It was the perfect complement to the herbaceous saltiness of the olive oil, the slightly sweet acidity of the Sungolds balanced the velvety fat of the frozen dairy products. I experimented with more ice cream flavors: It also worked, as did the Canned sour cream with peach flavor By Morgenstern.
The combination isn’t as strange as it might seem at first glance. The use of unconventional toppings, such as bacon and sea salt, has already been advocated. Dipping French fries into a Frosty is practically a rite of passage. Salty ice cream bases (wasabi, avocado, pickles, etc.) Macaroni and cheese — are polarizing but generally accepted as part of the landscape of flavors Nowadays, using tomatoes as a dressing is practically an inevitable option.
If you can’t find Sungold tomatoes, a basic cherry tomato or an orange one will do. And if you’re an enterprising person and have some free time, I suppose you can cook tomatoes to make a jam first, which I bet would work wonders. But I don’t have any free time. Tomatoes with ice cream are a fleeting treat for these last days of summer.
More Ice Cream Flavors to Consider
Elisa Suh She is a writer and editor based in New York City. She publishes the newsletter Moviepudding, dedicated to exploring the intersections between food and film.
Disclaimer:
The information contained in this post is for general information purposes only. We make no representations or warranties of any kind, express or implied, about the completeness, accuracy, reliability, suitability or availability with respect to the website or the information, products, services, or related graphics contained on the post for any purpose.
We respect the intellectual property rights of content creators. If you are the owner of any material featured on our website and have concerns about its use, please contact us. We are committed to addressing any copyright issues promptly and will remove any material within 2 days of receiving a request from the rightful owner.