BAD BREATH SUNDAE INSPIRED BY SPONGEBOB SQUAREPANTS

For the Flavored Jam

Start by cutting large Vidalia onions in half and then thinly slice. Caramelize them by sauteing them gently in olive oil and over medium-low heat with a pinch of kosher salt and freshly ground pepper.

Cover then cook and stir occasionally for about 15 minutes. After 15 minutes, uncover and increase the heat to medium and cook while stirring frequently, for 45 minutes to an hour.

After 45 minutes or an hour, add a splash of water and scrape the bottom as many times as possible until the onions are deep golden brown and resemble jam.

For the tomato-based jam

Cut little crosses into the bottom of fresh ripe tomatoes then drop the tomatoes one at a time into boiling water for about 1 minute.

After 1 minute or when the tomato skins split down the sides, remove from the boiling water and place into a bowl of ice water.

Once each tomato has been blanched and shocked, start peeling the skin off of each tomato. Cut into quarters, cut out the cores, and then cut each quarter into 1-inch pieces.

Scoop them directly into a large saucepan along with granulated sugar and the lemon juice.

Bring to a simmer over medium heat, reduce to medium-low once simmering, and continue simmering for about an hour, stirring frequently. Occasionally skim off the orange foam that appears on top. By the end, the mixture should have reduced by half.

Let cool before pouring into a container of choice.

For the Ice Cream

Start by combining heavy cream, milk, granulated sugar, and a generous pinch of kosher salt.

Bring to a bare simmer over medium heat while whisking occasionally to make sure the salt and sugar are fully dissolved.

While the cream comes up to a simmer, separate egg yolks into a large bowl and to stabilize the bowl for whisking wrap the bowl with a wet rag.

Once the milk and heavy cream mixture are simmering give it one final whisking before adding to the eggs.

Slowly begin ladling in the milk, just a few drops at a time at first, while whisking constantly making sure not to scramble the eggs. This process is going to temper the eggs and prevent them from forming curds.

After slowly adding 2-3 ladlefuls of milk and cream mixture, go ahead and pour it in each ladle while whisking until about ⅓ of the mixture has been used.

After whisking in ⅓ of the milk mixture go ahead and whisk the egg yolks back into the pot and return to medium-low heat while whisking constantly and cooking gently until it reaches 175°F and/or comfortably coats the back of a spoon.

Take it off the heat and pour about ½ cup of mixture into each container filled with the individual jams. Mix until each jam and mixture is homogeneous.

Cover each custard mixture and place it into the freezer overnight.

After freezing overnight, churn by the desired method until the mixture has the texture of soft-serve ice cream.

Scrape it back into a container and place it in the freezer again overnight. Remove from the freezer and into the refrigerator about 30 minutes before serving.

Scoop into a bowl and enjoy!