First make the "ice cream"; heat the cream in a small saucepan over medium heat. Stir in the Parmesan, and continue to cook and stir until the cheese is melted and the mixture is uniform. Season with a dash of freshly ground black pepper, and remove to a small metallic bowl to cool to room temperature. When the cream mixture has cooled a bit, place it in the freezer.
Put the tomatoes and basil into a large pot or bowl. Use a hand blender, food processor or blender to purée the tomatoes and basil together. Gradually blend in the oil to form a good emulsion. If puréeing the mixture in smaller batches, add a bit of oil to each one. Season with salt and freshly ground black pepper, but remember, the Parmesan ice cream will be salty. Put the tomato mix in the fridge till you're ready to serve.
To serve, take the tomato mixture from the fridge, and pass it through a medium sieve to remove any really chunky bits of peel and seeds. The result should be a creamy liquid, not a tomato juice.
Serve the cold soup in small bowls or large cups. Make little balls with the frozen cream using a dessert spoon or a melon baller. Place a little ball of the Parmesan ice cream into each bowl just before serving.
To easily scoop out the frozen ice cream, dip your spoon in hot water before scooping.
Made per recipe directions -- blender worked splendidly for mixing. Used heirlooms this time, which are currently in season here, but have used beefsteak with equally satisfying results. So-o-o delicious. MOST excellent to serve as an impressive first course for a summer dinner party. - 18 Jul 2012
Altered ingredient amounts.
The recipe is great. However, I suspect that oil is two tablespoons, not two cups. I tried using two tablespoons and it was oily enough. Try and go for Garrigues or Siurana oil from Spain. - 29 Sep 2008