Tomato ice cream: a recipe for cooking. The history of the appearance of tomato ice cream

Ice cream is a product that most people have loved since childhood. This cold delicacy was produced in huge quantities in the USSR. And among the standard varieties of this dessert there were truly unusual and exotic. For example, tomato ice cream. His taste is said in different ways: some are genuinely admired, others are remembered with shudder. However, it is not worth to regret that it has disappeared from the store shelves. This dessert is easy to prepare 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 covered with a gloom of uncertainty. However, there were no secret ingredients in it - it consisted of the usual ice cream, combined with a tomato filler. Some vaguely remember that it was sold in a paper cup, and that a wooden stick was attached to it. Apparently, wishing to regale this dessert was not enough, because tomato ice cream very rarely appeared on sale, and after - and completely disappeared. Now it is successfully produced in Japan. There it is made from a mixture of tomatoes, garlic, cream, pepper and bay leaf. The delicacy turns out very original - sharp and piercingly cold. But the Japanese love it for affordable price and bright unusual taste.

The Soviet ice cream is tomato. Ingredients

The ice cream produced in the USSR was distinguished by its 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, and modern can be safely stored in the refrigerator for about six months. 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 at home (USSR). Recipe for cooking involves the use of products such as:

• Egg yolk - three pieces;
• Cream (fatty) - 150 milliliters;
• Sugar - 100 grams;
• Salt - two or three pinch;
• Tomato paste - 100 grams.

The Soviet ice cream is tomato. Cooking method

1. First of all, it is necessary to separate the yolks from proteins, add sugar, salt and cream to them.
2. Next, you need to make a water bath and put a pot of ingredients on it. They should be kept on fire until the mass increases in volume by about two times.
3. After that, the ingredients must be removed from the fire, slightly cooled and thoroughly beaten with a mixer for five minutes.
4. Then the cream should be combined with a thick tomato paste. For this, the ingredients should be placed in a special mold. Mix the future tomato ice cream until it resembles an air caramel.
5. Then the resulting mass should be sent to the freezer. The 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 reminds the very thing made in the USSR delicacy. For the most effective filing, you can decorate it with fruit or jam.

Tomato ice cream with cherry tomatoes. Ingredients

Homemade soft ice cream is made in many countries. Italian housewives make seven-fried - a frozen dessert with the addition of candied fruits, nuts, pieces of biscuits. On the model of this remarkable delicacy the following recipe described by us is created. For him you will need to use the following products:

• Cherry tomatoes - 200 grams;
• Cream 20 percent - 150 milliliters;
• Eggs of chicken - two pieces;
• Thickener for cream - two teaspoons;
• Sugar - 100 grams;
• Lemons - one piece;
• Chocolate (for decoration) - to taste.

Tomato ice cream with cherry tomatoes. Ways to prepare

1. First you need to select cherry tomatoes. They should be ripe, sweet and without damage. Then they need to be thoroughly grinded in a blender and wipe through a sieve.
2. Next, eggs should be washed, dried and divided into proteins 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 beaten with a mixer together with a thickener. It is not needed if the product has a 35% fat content.
4. Then, to tomato puree, you should gently mix the proteins
5. Next to the total mass, add yolks and mix gently.
6. Now, in the future, tomato ice cream should be mixed with cream. After that, all the products should be mixed smoothly from bottom to top. Then the resulting mass must be poured into a pre-prepared form. It can be pre-lined with a food film, so that later it's easier to take out the frozen dessert.
7. Then the dish should be sent to the freezer until completely frozen. Periodically (three to four times) it must be stirred, so that the ice cream is frozen evenly.
8. When our tomato ice cream (reviews about it are predominantly good) will harden, it needs to be taken out, put into kremanki, vazochki or other containers. Above the dessert you can decorate with grated chocolate.

Japanese ice cream tomato. Ingredients

On the question of when they came up with tomato ice cream, there is no right answer. At different times in different countries there were various options for creating this unusual dessert. There is an opinion that the Japanese borrowed the idea of its creation from the inhabitants of the Soviet Union. However, for the sake of justice, it is worth noting that the sharp Japanese delicacy is very different from the Soviet one. Let's look at the recipe for exotic ice cream.

Ingredients:

• Tomatoes - 400 grams;
• Sea salt - 10 grams;
• Mineral water - 460 milliliters;
• Sugar - 200 grams;
• Gelatin - 10 grams;
• Chili pepper - one pod.

Japanese ice cream tomato. Cooking method

1. First, one hundred grams of sugar and gelatin should be mixed in a separate container.
2. Then the resulting mixture should be poured into water heated to a temperature of 40-45 degrees, and carefully mix everything to remove lumps.
3. Then add the remaining one hundred grams of sugar and nine grams of salt to this liquid and bring it to a boil. In this case, the syrup must be stirred constantly so that sugar does not burn. Then it needs to be removed from the fire, cooled and put into the refrigerator for a couple of hours.
4. After this, carefully chop the chili and tomatoes in a blender or on a grater.
5. Then tomato puree must be combined with a mixture of gelatin and sugar.
6. Now the finished mass should be placed in a freezer, left in a freezer until thickened or poured into a container, put in a freezer and whisked every 30 minutes until it thickens.
7. Then you can get the dessert from the fridge and try it. Tomato ice cream at home is an excellent treat for the whole family.

Tomato sorbet. Ingredients

Many people are interested in how to make ice cream at home - a tomato sherbet. Let's immediately define the terminology. The matter is that sherbet is an eastern delicacy consisting of spices, licorice, roses or cornelian. But sorbet is an ice cream, only not creamy, but fruit. Or, as in our case, vegetable. With the recipe for the preparation of tomato sorbet, you can read below.

Ingredients:

• Tomatoes (medium size) - four pieces;
• Cucumber - one piece;
• Garlic - two teeth;
• Onion (red) - half of the head;
• Greens - one hundred grams;
• Olive oil - three tablespoons (table);
• Wine vinegar - one spoon (dining room);
• Salt - one pinch;
• Black pepper - to taste.

Tomato sorbet. Cooking method

1. To begin with, tomatoes should be peeled off the skins, cut the cucumber into cubes, and chop the onions, herbs and garlic.
2. Further prepared vegetables should be placed in a blender, mixed with oil, vinegar, spices and bring to a mushy condition.
3. Then the resulting mixture should be placed in the refrigerator for two to three hours.
4. After that, it should be wiped through a sieve, spread out on molds and put into a freezer.

This is how the sorbet from tomatoes is prepared. It has some resemblance to the Spanish gazpacho soup, which is why, most often, it is served not for dessert, but for the main course. And there is it better right away, because in the heat it instantly loses its shape, which will change its taste not for the better. In order to get the dish in the form of small crystals, it should be mixed several times during the freezing process.

Conclusion

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