Minatamis na Kamatis Ice Cream

Minatamis na Kamatis Ice Cream is a delightful and unexpected twist on Filipino desserts, blending the tangy sweetness of minatamis na kamatis (candied tomatoes) with the creamy indulgence of homemade ice cream. This unique creation showcases the versatility of ripe tomatoes, transforming them into a luscious, sweet treat perfect for adventurous food lovers and anyone looking to try something new.

To start, prepare the minatamis na kamatis by selecting 5 ripe tomatoes—preferably plump and juicy for maximum flavor. Begin by washing the tomatoes thoroughly and slicing them into wedges. In a saucepan over medium heat, combine the tomato wedges with ½ cup of brown sugar, ¼ cup of water, and 1 teaspoon of calamansi juice. The calamansi juice balances the sweetness with a subtle citrusy tang, enhancing the natural flavors of the tomatoes.

Allow the mixture to simmer gently, stirring occasionally to ensure the sugar dissolves completely. As the tomatoes soften, they will release their natural juices, creating a syrupy consistency. Let the mixture cook for about 15 to 20 minutes until the tomatoes become tender and slightly translucent, and the syrup thickens to a glossy, amber hue. Add ½ teaspoon of vanilla extract during the last few minutes of cooking to impart a fragrant, aromatic note. Once done, set the minatamis na kamatis aside to cool completely.

To create the creamy ice cream base, combine 2 cups of chilled all-purpose cream, 1 cup of condensed milk, ½ cup of evaporated milk, and ½ teaspoon of salt in a mixing bowl. Using an electric mixer, whip the mixture on medium speed until it becomes light and airy, with soft peaks forming. The salt enhances the flavors and balances the sweetness of the condensed milk.

Next, incorporate ½ cup of syrup from the cooled minatamis na kamatis into the cream mixture, gently folding it in to distribute the flavor evenly. For added texture and bursts of sweetness, chop a portion of the candied tomatoes into small pieces and carefully fold them into the creamy mixture. This step ensures that every scoop of ice cream contains bits of flavorful, tender tomatoes.

Transfer the ice cream mixture to a freezer-safe container, smoothing the top with a spatula. Cover the container with a lid or plastic wrap to prevent ice crystals from forming. Place it in the freezer for at least 4 to 6 hours, or preferably overnight, to allow the flavors to meld and the ice cream to fully set.

When ready to serve, scoop generous portions of Minatamis na Kamatis Ice Cream into bowls or cones. For an extra touch of indulgence, drizzle a bit more of the reserved tomato syrup on top and garnish with a small piece of candied tomato. The result is a beautifully creamy dessert with a balanced blend of sweetness and tartness, punctuated by bursts of tender, syrup-soaked tomatoes.

This ice cream surprises the palate with its harmony of flavors—the rich, milky cream contrasts delightfully with the bright, fruity tomato notes and the subtle hints of caramel from the brown sugar syrup. The calamansi adds a refreshing zing, while the vanilla rounds out the overall taste, making each spoonful an exciting experience.

Perfect for those who enjoy experimenting with traditional Filipino ingredients, Minatamis na Kamatis Ice Cream challenges the perception of tomatoes as solely savory and showcases their potential as a sweet, indulgent treat. Whether served as a conversation-starting dessert or a unique addition to a summer spread, this ice cream will undoubtedly impress and intrigue anyone willing to take a bite!