Tomato ice cream recipe. History of tomato ice cream

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Ice cream is a product that most people have loved since childhood. This cold delicacy was produced in huge quantities in the USSR. Moreover, among the standard varieties of this dessert, there were truly unusual and exotic ones. For example, tomato ice cream. They say different things about his taste: some sincerely admire, others remember with a shudder. However, it is not worth regretting that it has disappeared from store shelves. This dessert is easy to make at home. We will talk about how to do this in our article.

A bit of history

In the mid-1970s, tomato ice cream appeared in the USSR. The history of its creation is shrouded in obscurity. However, there were no secret ingredients in it - it consisted of the usual ice cream combined with tomato filler. Some vaguely remember that itwas sold in a paper cup, and that a wooden stick was attached to it. Apparently, there were few people who wanted to enjoy this dessert, because tomato ice cream very rarely appeared on sale, and after that it completely disappeared. Now it is successfully released in Japan. There it is made from a mixture of tomatoes, garlic, cream, peppers and bay leaves. The delicacy turns out to be very peculiar - sharp and piercingly cold. But the Japanese love it for its affordable price and bright unusual taste.

Soviet tomato ice cream. Ingredients

The ice cream produced in the USSR had an exceptional taste. It consisted only of natural ingredients, so it was very popular not only in our country, but also abroad. Suffice it to say that the shelf life of Soviet ice cream was only two weeks, while modern ice cream can be kept in the refrigerator for about six months without damage. In addition, in other countries, the delicacy produced in the Soviet Union was served in elite restaurants as an exclusive dessert. Let's try to recreate tomato ice cream (USSR) at home. The recipe for the preparation of the dish involves the use of products such as:

• egg yolk - three pieces;
• cream (fatty) - 150 milliliters;
• sugar - 100 grams;
• s alt - two or three pinches;
• tomato paste - 100 grams.

Soviet tomato ice cream. Cooking method

1. First of all, you need to separate the yolks from the proteins, add sugar, s alt andcream.
2. Next, you need to make a water bath and put a pan with ingredients on it. They should be kept on fire until the mass has approximately doubled in volume.
3. After that, the ingredients must be removed from heat, cool slightly and beat well with a mixer for five minutes.
4. Then the creamy mass must be combined with thick tomato paste. To do this, the ingredients should be placed in a special mold. Stir the future tomato ice cream until it resembles airy caramel.
5. Next, the resulting mass must be sent to the freezer. Freezing time depends on the amount of product in the container. Usually it is several hours.

So our Soviet tomato ice cream is ready. It is created from natural ingredients, so it really resembles the same delicacy made in the USSR. For the most spectacular serving, it can be decorated with fruit or jam.

Tomato ice cream with cherry tomatoes. Ingredients

Homemade soft ice cream is common in many countries. Italian housewives make semifreddo - a frozen dessert with the addition of candied fruit, nuts, and biscuit pieces. Based on the model of this wonderful delicacy, the following recipe described by us was created. For it, you will have to use the following products:

• cherry tomatoes - 200 grams;
• cream 20 percent - 150 milliliters;
• chicken eggs - two pieces;
• cream thickener - two teaspoons;
• sugar - 100 grams;
• lemons - one piece;
• chocolate (for decoration) - to taste.

Tomato ice cream with cherry tomatoes. Cooking Methods

1. First you need to select cherry tomatoes. They should be ripe, sweet and undamaged. Then they must be finely chopped in a blender and rubbed through a sieve.
2. Next, the eggs should be washed, dried and divided into whites and yolks. Proteins should be beaten with 50 grams of sugar and half a teaspoon of lemon juice, yolks with the remaining sugar.
3. After this, the cream must be whipped with a mixer along with a thickener. It is not needed if the product has a 35% fat content.
4. Then gently fold egg whites into the tomato puree
5. Next, add the yolks to the total mass and also mix gently.
6. Now the future of tomato ice cream needs to be mixed with cream. After that, all products should be mixed with smooth movements from the bottom up. Then the resulting mass must be poured into a pre-prepared form. You can pre-line it with cling film to make it easier to take out the frozen dessert later.
7. Then the dish should be sent to the freezer until completely solidified. Periodically (three or four times) it must be stirred so that the ice cream freezes evenly.
8. When our tomato ice cream (mostly good reviews about it) hardens, you need to get it, put it in bowls, vases or other containers. Top dessert can be decorated with grated chocolate.

Japanese tomato ice cream. Ingredients

There is no right answer to the question of when tomato ice cream was invented. At different times in different countries, various options for creating this unusual dessert appeared. There is an opinion that the Japanese borrowed the idea of its creation from the inhabitants of the Soviet Union. However, in fairness, it is worth noting that the spicy Japanese delicacy is very different from the Soviet one. Let's look at the exotic ice cream recipe.

Ingredients:

• tomatoes - 400 grams;
• sea s alt - 10 grams;
• mineral water - 460 milliliters;
• sugar - 200 grams;
• gelatin - 10 grams;
• chili pepper - one pod.

Japanese tomato ice cream. Cooking method

1. First, one hundred grams of sugar and gelatin must be mixed in a separate container.
2. Next, pour the resulting mixture into water heated to a temperature of 40-45 degrees, and mix everything thoroughly to eliminate lumps.
3. Then add the remaining one hundred grams of sugar and nine grams of s alt to this liquid and bring it to a boil. In this case, the syrup must be constantly stirred so that the sugar does not burn. Next, you need to remove it from the heat, cool and put in the refrigerator for a couple of hours.
4. After that, carefully chop the chili peppers and tomatoes in a blender or on a grater.
5. Then the tomato puree must be combined with a mixture of gelatin and sugar.
6. Now you need the finished massplace in an ice cream maker, leave it in the freezer until thickened, or pour into a container, put in the freezer and whisk every 30 minutes until it thickens.
7. Then the finished dessert can be taken out of the refrigerator and tasted. Homemade tomato ice cream is a great treat for the whole family.

Tomato sorbet. Ingredients

Many people are interested in how to make ice cream at home - tomato sherbet. Let's immediately define the terminology. The fact is that sherbet is an oriental delicacy, consisting of spices, licorice, rose or dogwood. But sorbet is ice cream, but not creamy, but fruit. Or, as in our case, vegetable. You can find the recipe for making tomato sorbet below.

Ingredients:

• tomatoes (medium size) - four pieces;
• cucumber - one piece;
• garlic - two prongs;
• onion (red) - half head;
• greens - one hundred grams;
• olive oil - three tablespoons (tablespoons);
• wine vinegar - one tablespoon (tablespoon);
• s alt - one pinch;
• black pepper - to taste.

Tomato sorbet. Cooking method

1. First, peel the tomatoes, cut the cucumber into cubes, and chop the onion, herbs and garlic.
2. Next, the prepared vegetables must be placed in a blender, mixed with oil, vinegar, spices and brought to a mushy state.
3. Then the resulting mixture must beplace in the refrigerator for two to three hours.
4. After that, it should be rubbed through a sieve, put into molds and put in the freezer.

This is how tomato sorbet is prepared. It has some similarities with the Spanish gazpacho soup, which is why it is most often served not for dessert, but before the main course. Moreover, it is better to eat it right away, since in heat it will instantly lose its shape, which will change its taste not for the better. To make the dish in the form of small crystals, it should be gently stirred several times during freezing.

Conclusion

Now you know how to make tomato ice cream. The recipes for this dessert are varied, and each deserves special attention. Try at least one of them, and you will provide yourself with quite unusual taste sensations. As rightly noted by one authoritative source, ice cream is more entertainment than food. Get new impressions and have fun! Moreover, such ice cream is not only tasty, but also a very he althy treat. It will surely appeal to all members of your family. Enjoy your meal!