For the Ice Cream: In a medium saucepan whisk sugar, cornstarch, and salt. Add 1-½ cups of the milk and whisk to combine. Cook over medium heat, whisking constantly until the mixture begins to simmer, about 4-5 minutes. Once it comes to a boil, cook while whisking constantly for 1 minute. Transfer the mixture to a large bowl and whisk in the remaining milk and cream. Cover and refrigerate the ice cream base until well-chilled (about 3 hours). Churn in an ice cream maker according to the manufacturer’s directions. Cover and freeze until ready to serve.
For the Candied Organic Wild Wonders® Tomatoes: In a large saucepan over medium-high heat, combine the ½ cup of sugar and ½ cup of water. Bring to a boil then reduce to a simmer. Add in the Wild Wonders® Tomatoes and cook for 1 minute. Then remove from the heat and allow to cool to room temperature. Set aside.
For the Sugared Basil Leaves: Whisk the egg white and 1 tsp. of water until frothy. Working with one leaf at a time, brush a thin layer of egg wash onto the basil then sprinkle with sugar. Transfer to a wire rack and let cool until firm and dry, about 1 hour.
To assemble the Caprese Sundaes, scoop prepared ice cream into a dish. Top with Candied Wild Wonders® Tomatoes and a drizzle of balsamic glaze. Garnish with Sugared Basil Leaves and serve.
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