-
1
Puree tomatoes in processor until smooth.
-
2
Strain through fine sieve, pressing on solids to release enough tomato puree to measure 2 cups.
-
3
Discard any remaining puree and solids in strainer.
-
4
Add 1 cup chilled Simple Syrup and pinch of coarse kosher salt to strained tomato puree; stir to blend.
-
5
Transfer tomato mixture to ice cream maker and process according to manufacturer's instructions.
-
6
Transfer gelato to container; cover and freeze until firm, about 3 hours.
-
7
DO AHEAD: Can be made 2 days ahead.
-
8
Keep frozen.
-
9
Bring 1 1/2 cups Simple Syrup to simmer in small saucepan.
-
10
Remove from heat; add 3 cups basil leaves to syrup and stir until wilted.
-
11
Transfer basil mixture to bowl and refrigerate until cold, about 2 hours.
-
12
Puree basil mixture and 6 tablespoons water in blender until smooth.
-
13
Transfer basil mixture to ice cream maker and process according to manufacturer's instructions.
-
14
Transfer gelato to container; cover and freeze until firm, about 3 hours.
-
15
DO AHEAD: Can be made 2 days ahead.
-
16
Keep frozen.
-
17
Combine ricotta cheese and milk in processor; puree until smooth.
-
18
Add 3/4 cup Simple Syrup and process until blended and smooth.
-
19
Transfer ricotta mixture to ice cream maker and process according to manufacturer's instructions.
-
20
Transfer gelato to container; cover and freeze until firm, about 3 hours.
-
21
DO AHEAD: Can be made 2 days ahead.
-
22
Keep frozen.
-
23
Stir 1 cup sugar and 1/3 cup water in heavy small saucepan over medium heat until sugar dissolves.
-
24
Increase heat and boil without stirring until color is medium amber (not deep amber), occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 7 minutes.
-
25
Remove pan from heat.
-
26
Gently drop tomatoes into hot caramel syrup, tilting pan to coat.
-
27
Using fork, quickly lift out tomatoes and transfer to sheet of foil.
-
28
Cool tomatoes completely.
-
29
DO AHEAD: Candied cherry tomatoes can be made 5 hours ahead.
-
30
Let stand at room temperature.
-
31
Pour enough vegetable oil into heavy small saucepan to reach depth of 1 inch.
-
32
Attach deep-fry thermometer to side of saucepan.
-
33
Heat oil over medium heat to 350F.
-
34
Add basil leaves and fry just until translucent, about 2 minutes.
-
35
Using slotted spoon, transfer basil to paper towels to drain.
-
36
DO AHEAD: Can be made 5 hours ahead.
-
37
Let stand at room temperature.
-
38
Using 1- to 1 1/2-inch ice cream scoop, spoon out 1 scoop of each gelato into shallow bowls or glasses.
-
39
Garnish with candied cherry tomatoes and fried basil leaves and serve.
