Tomato, Basil, and Ricotta Gelati

Course Desserts

Ingredients in this Recipe

1 cup chilled Simple Syrup
1 cup sugar
12 small cherry tomatoes (such as Sweet 100s) or teardrop tomatoes
2 cups fresh whole milk ricotta cheese (about 16 ounces)
2 pounds medium size deep red ripe tomatoes (such as Early Girl), halved, seeded, cored, coarsely chopped
3 cups fresh basil leaves (slightly packed; about 2 ounces)
6 tablespoons water
Pinch of coarse kosher salt
Vegetable oil (for frying)

See Full Recipe at Epicurious