Annie Bell's Tomato Ice-cream

Ice cream with a surprise ingredient.

1. 1

   1. Peel and deseed 6 large ripe tomatoes, whiz them in a blender, then pass through a sieve. Combine with 450ml double cream, 2 tbsp tomato paste and the juice of 1 lemon. Adjust the flavours to your taste with a pinch of sugar, a few dashes of Tabasco and a little sea salt.
   2. Churn and freeze using an ice cream maker if you have one. Alternatively, transfer the mixture to a container and freeze for 1 hour, then whisk and return to the freezer every 30 minutes until firm (this will take about 3 hours). Serve a scoop as a first or salad course with seafood, such as prawns or lobster. Decorate with watercress.