Name: Tomato, Basil, and Ricotta Gelati
Yield: 6 Servings
Ingredients: 2 pounds medium-size deep-red ripe tomatoes (such as Early Girl), halved, seeded, cored, coarsely chopped; 1 cup chilled Simple Syrup; Pinch of coarse kosher salt; 1 1/2 cups Simple Syrup; 3 cups fresh basil leaves (slightly packed; about 2 ounces); 6 tablespoons water; 2 cups fresh whole-milk ricotta cheese (about 16 ounces); 1/4 cup whole milk; 3/4 cup chilled Simple Syrup; 1 cup sugar; 1 cup water; 12 small cherry tomatoes (such as Sweet 100s) or teardrop tomatoes; Vegetable oil (for frying); 12 fresh basil leaves

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