IOWT x The Estate Dairy Tomato Ice Cream

Frozen Yoghurt

• 300ml The Estate Dairy Yoghurt
• 500g Isle of Wight Beefsteak Tomatoes
• 200ml double cream
• 2 tbsp honey
• Pinch of salt

Parmesan Crisps

• Parmesan, grated

To Serve

• Mixed Isle of Wight Cherry Tomatoes, chopped
• Isle of Wight Olive Oil
• Isle of Wight Balsamic Vinegar
• Fresh basil
• Fresh thyme
• Flaky sea salt

Bring a pan of water to the boil. Score a small cross into the bottom of each Isle of Wight BeefsteakTomato, then carefully lower into the boiling water for 1 minute.

Transfer immediately into iced water, then peel away the skins.

Blend the peeled tomatoes until smooth.

Stir the tomato purée into The Estate Dairy Yoghurt, double cream, honey and a pinch of salt until fully combined.

Churn in an ice cream machine or transfer to a freezer-safe container and freeze for at least 6 hours or overnight.

To make the parmesan crisps, spoon small piles of grated parmesan onto a lined baking tray. Bake at 180°C for 7–8 minutes until golden and crisp. Leave to cool completely.

Toss the chopped Isle of Wight Cherry Tomatoes with olive oil, balsamic and thyme.

Spoon the frozen yoghurt into bowls and top with the marinated tomatoes, parmesan crisps, basil, extra olive oil and a pinch of flaky sea salt.

Serve immediately while the frozen yoghurt is still soft and creamy.