Avocado Gelato with Spicy Tomato Jam


This Avocado Gelato with Spicy Tomato Jam recipe makes a stylish presentation.  The appetizer is made with avocados, milk, lime juice. The sauce features heirloom tomatoes, raspberry vinegar and brown and white sugar.

Recipe By: Chef Erik Schuster
  • Prep40 min |
  • Total45 min |
  • ServesN/A


  • Gelato:
    • 2 semi firm avocados
    • 2 cups whole milk
    • 2 tablespoons lime juice
    • 3/4 cup sugar
    • 1 teaspoon kosher salt
  • Jam:
    • 2 pounds red heirloom tomatoes
    • 2 tablespoons raspberry vinegar
    • 1/2 cup brown sugar
    • 1/2 cup white sugar
    • 1 each jalapeno
    • 1 tablespoon kosher salt
    • 1 tablespoon black pepper


Jam Directions

Cut tomatoes in quarters & jalapeno in half. Add all ingredients to sauce pan & bring to medium heat. Reduce by half & place in blender. Blend until smooth, put back in sauce pan & reduce by half once again. Check seasoning & chill.

Finishing Directions

Spoon on a teaspoon of the tomato jam onto the left side of a small plate. Take the tip of the spoon & place in the center of the dot & drag to your right creating a tear drop shape. Then take two spoons & a cup of warm water to create a quenelle. Dip the spoons in the warm water & shake off excess. Then with the first spoon scoop the gelato & using the second spoon to shape the gelato into a three sided football shape, using the sides of the spoon. If this is found to be too difficult use a small ice cream scoop. Place it offset in the middle of the tomato jam & garnish with a sprig of micro cilantro.

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