Ice cream with oil and candied cherry tomatoes

Ice cream: in a saucepan put the water, sugar, honey, half of the olive oil and the yolks; mix, put on the fire and heat up to 85° (check the temperature with a kitchen thermometer). Take the mixture off the fire and let it cool, add the remaining oil, stirring with a whisk until the mixture is creamy. Stir in the yogurt and refrigerate. Candite the cherry tomatoes: blanch them for a few seconds and cool them immediately in a bowl filled with water and ice. Then, peel them, remove the seeds and let them dry in a hot oven at 60° for about 2 hours.

Syrup: in a bowl, mix water, lemon juice, sugar and fresh thyme sprigs, put in the cherry tomatoes and let them soak for 30 minutes, drain them and lay them on a kitchen towel to dry. Distribute the oil ice cream in a large bowl or individual cups, garnish with the cherry tomatoes. And there you have it: an unusual and yet exquisite flavor to try.

Source https://www.cucchiaio.it/ricetta/ricetta-gelato-allolio-pomodorini-canditi/