Tomato Ice Cream

1 quart half-and-half
3 pureed tomatoes
1 cup granulated sugar
3 egg yolks

Combine half and half, tomato puree and sugar in saucepan. Bring to a boil, constantly stirring, and reduce heat After 5-10 minutes of simmering, mix egg yolks together, and then add 1/4 cup of the hot mixture. Mix well, then add tempered eggs to ice cream mixture. Simmer and stir until mixture is thick enough to coat the back of a spoon, then allow to cool. Pour into ice-cream maker and process according to manufactuer's instructions. When ice cream becomes "soft-frozen," remove from ice cream maker and transfer to quart container. Freeze 5-7 hours until "firm-frozen."

Yield: 1 quart