Horseradish Ice Cream with Red Tomato Vinaigrette

Number of Servings: 10 Appetizer Serving

2 Cups Whole milk
2 Cups Whipping cream
10 Large egg yolks
3 Oz. Horseradish cream
1 Tsp. Salt
6 Vine ripened beefsteak tomatoes
2 Tbsp. Red wine vinegar
1 Tbsp. White vinegar
1/2 Tsp. Mild chili powder
1 Clove Garlic, finely minced
1/2 Tsp. Kosher salt, or to taste
2 Sprigs Fresh tarragon (leaves only) or 1 Tsp. Crumbled dried tarragon
1 Tsp. Freshly coarsely ground black pepper
2 Tbsp. Extra-Virgin olive oil

Whisk together the milk and cream in a heavy pan and bring to a boil over medium-high heat. Whisk together the egg yolks, horseradish and salt in a bowl. Add the milk mixture gradually, whisking constantly, then pour the mixture back into the pan onto very low heat, whisking all the time over the heat until it thickens enough to coat the back of a spoon. DO NOT let mixture boil. Pour mixture into a medium bowl set into a larger bowl filled with ice and beat the mixture for about 3 minutes to cool it. Once cool, pour half the mixture into an ice cream maker and churn until ready; transfer to a freezing container and hold in the freezer while processing the remaining mixture. Meanwhile, quarter the tomatoes and chop them roughly. Place in a food processor with the remaining ingredients, except the olive oil. Blend until pureed. Gradually add the olive oil and blend for 1 minute. Strain the mixture to remove skin and seeds, pressing down hard to extract all the juices. Put the vinaigrette into a bowl with a tight-fitting lid and refrigerate for at least 3 hours. Shake well, and pour a little tomato vinaigrette into the bottom of small ramekins or bowls. With a melon scooper, scoop out small balls of horseradish ice cream and arrange them on top of the vinaigrette. Dish may be garnished with cracked pepper, or small tomato-skin roses and fresh herb leaves, as desired.