Onion, ketchup and peanut plant sundae

Show-accurate version: thinly slice a large Vidalia onion, fill a bowl with a whole bottle of ketchup, scatter the onions on top and stand a peanut plant in it.

For the caramelized onion ice cream, halve and thinly slice two large Vidalia onions and saute them gently over medium-low heat with kosher salt and pepper, covered, stirring occasionally, about 15 minutes until soft but not brown.

Uncover, increase the heat to medium and cook, stirring frequently, 45 minutes to an hour, adding a splash of water and scraping the pan, until deeply golden brown and jammy.

Cut little crosses into the bottoms of one kilogram of tomatoes, blanch them one or two at a time for about a minute until the skin splits, then shock them in ice water.

Peel the tomatoes, quarter them, cut out the cores and cut each quarter into one-inch pieces.

Simmer the tomatoes with the sugar and the juice of half a lemon over medium then medium-low heat about an hour, stirring frequently and skimming the orange foam, until reduced by about half.

For the basic custard, bring the heavy cream, milk, sugar and a pinch of kosher salt to a bare simmer over medium heat.

Very slowly ladle the hot mixture into the eggs while whisking constantly to temper them; after about a third, return everything to the pot.

Whisk constantly over medium heat until it reaches 175 degrees Fahrenheit and is thick enough to coat the back of a spoon.

Divide the custard between containers holding about half a cup each of tomato jam, caramelized onion, beetroot puree and creamy peanut butter, and whisk each until completely homogenous.

Cover and refrigerate every custard overnight, then churn each until it has the texture of soft serve.

Scrape each back into a clean container, smooth it out and freeze overnight again.

About half an hour before serving, move them to the fridge to soften for easy scooping.

Serve one heaping scoop each of caramelized onion and tomato jam, with a neapolitan of beetroot, matcha and peanut butter standing in for the peanut plant.

Optionally finish with whipped cream, chocolate sauce and a cherry.