Ever since I saw the Tomato Tarte Tatin in August's Bon Appetit, I knew I wanted to make it. In fact, I had tried it once before but cooked the sugar a bit too long and burned it. I can't say this time went without error- while I made sure the tomatoes didn't stick before putting it in the oven, they were definitely stuck after baking with the puff pastry. It was easy enough rearrange them on the top, but it wasn't quite the prettiest!
To pair with the dessert, I decided to go out on a limb and try basil ice cream. I've never had it before, but I had just seen it at Megan's blog and it seemed like it would be just the thing to accompany the unique tomato tarte tatin. This was my favorite course of the meal. Sure, I loved the soup, but this got me excited. The caramelized tomatoes were like candy, and the basil ice cream? Loved. Not too herb-y, subtle and delicious. Together it was a party in my mouth :)
Sweet Basil Ice Cream
adapted from The Perfect Scoop and The Vegan Scoop
1c packed basil leaves
3/4c evaporated cane juice (or sugar)
2 cans light coconut milk
2T arrowroot
pinch of salt
zest of 1/2 lemon
Add basil and sugar to the bowl of a food processor and run, essentially creaming the basil and sugar. (Mine actually got a little liquidy as I ran it) Open one can of coconut milk, reserve 1/4c, and add the rest to the food processor, mixing to combine.
Add the other can of coconut milk to a saucepan, then add the basil mixture from the food processor and a pinch of salt. heat over medium heat to boiling. Meanwhile, whisk 2T arrowroot into the reserved 1/4c of coconut milk and set aside. When the basil/coconut milk mixture reaches a boil, remove from the heat and whisk in the arrowroot mixture and lemon zest.
Let cool, then refrigerate until mixture is well chilled. Can be prepared a day ahead. Churn in an ice cream maker according to manufacturer's directions. Serve with tomato tarte tatin ;)
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