Parmesan cream ice cream on tomato sauce

Ingredients for 1 servings:

• 50 g sugar
• 50 g milk
• 2 pinches of cinnamon powder
• 2 egg yolks, class M
• 80 g Parmesan, finely grated
• 150 g cream
• Tomatoes, pureed, Ready-made product, quantity see instructions
• 1 sprig(s) basil, small branch
• salt and pepper
• some bread(s), sliced

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours 10 minutes

summer starter, makes about 0.5 l of finished ice cream

Mix the sugar, milk, cinnamon, and egg yolks in a bowl. Beat the mixture over a hot water bath for 8-10 minutes with a small whisk until creamy. Add the Parmesan cheese and mix until smooth. If necessary, use an immersion blender. Remove the bowl from the water bath and whisk the mixture into iced water until cold. Whip the cream until stiff peaks form and fold it into the cold Parmesan mixture. Finish churning the ice cream in the ice cream maker. This will take about 15-20 minutes, depending on the type of machine. Then transfer the ice cream to a cold container and freeze until frozen until the next day. Measure out about 2-3 tablespoons of passata per serving, bring to a boil with the basil, and season lightly with a little salt and pepper. Remove the basil sprig and let the tomatoes cool to room temperature. Toast the bread slices until crispy and use as an ice cream cone substitute. Spread some of the tomato sauce on a plate, top with the ice cream, and garnish with the bread slices.