I must thank my nephew Joseph and his new bride Melanie for this recipe; if their lovely wedding luncheon had not included a beautiful dessert of basil whipped cream over blackberries, I would never have thought of it.
I’m not entirely sure which component I decided to make first, but once I thought of the pairing I had to try it. The combination of tomatoes and basil is so classic, but the thought of pairing them in a sweet instead of a savory dish was new to me.
The results are stunning. Beautiful, to begin with: The glossy crimson jam contrasts stunningly with the pale green ice cream. The basil flavor of the ice cream is pronounced, and is just as lovely paired with the tangy-sweet, slightly spicy tomato jam as the two would be on a salad plate.
Neither the ice cream nor the jam is difficult to make. The jam, in particular, is simple: Dump ingredients in pot, let simmer while you do other things, then come back and discover its gorgeous ruby-redness waiting for you. The ice cream is slightly fussy, with several steps, but not at all difficult. Plan ahead; the custard needs to chill for several hours before freezing.