Chilled Tomato Soup with Parmesan Ice Cream

Combine the tomatoes and basil in a large container or casserole dish. Utilize a hand blender, food processor, or blender to mash the tomatoes and basil together until they form a smooth consistency. Gradually incorporate the oil into the mixture to achieve a well-blended emulsion. If blending in smaller batches, add a small amount of oil to each one. Add salt and ground black pepper to taste; however, keep in mind that the Parmesan ice cream will be quite salty. Place the tomato mixture in the refrigerator to chill while the ice cream is prepared.

Heat the cream in a small saucepan over medium heat, stirring occasionally. Introduce the Parmesan cheese into the cream and continue to cook and stir until the cheese is fully incorporated and the mixture is smooth. Add a pinch of freshly ground black pepper to enhance the flavor, then transfer the mixture to a small bowl to cool. Allow it to cool slightly before placing it in the freezer, where it will freeze more smoothly and evenly.

Retrieve the tomato mixture from the refrigerator and pass it through a fine-mesh sieve, food mill, or strainer with medium-sized holes to remove any remaining tomato peels and seeds. The resulting liquid should be smooth and creamy, not a tomato juice.

Serve the chilled soup in small bowls or large cups. Create small balls with the frozen cheese using a dessert spoon, then place one ball into each bowl just before serving.