Ice cream is a product that most people love since childhood. This cold delicacy in large quantities was produced in the USSR. Moreover, among the standard varieties of this dessert, there were truly unusual and exotic. For example, tomato ice cream. Different things are said 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 covered 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 it was 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, pepper and bay leaf. The delicacy is very peculiar - spicy and piercingly cold. But the Japanese love him for an affordable price and bright unusual taste.
Soviet tomato ice cream. Ingredients
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. It is enough to say that the shelf life of Soviet ice cream was only two weeks, and the modern one 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 cooking involves the use of products such as:
- egg yolk - three pieces;
- cream (fatty) - 150 milliliters;
- sugar - 100 grams;
- salt - two to three pinches;
- tomato paste - 100 grams.
Soviet tomato ice cream. Cooking method
- First of all, it is necessary to separate the yolks from the proteins, add sugar, salt and cream to them.
- Next, you need to make a water bath and put on it a pan with the ingredients. They should be kept on fire until the mass is approximately doubled in volume.
- After this, the ingredients must be removed from the heat, slightly cooled and beat well with a mixer for five minutes.
- Then the creamy mass must be combined with a thick tomato paste. For this, the ingredients should be placed in a special mold. Mixing future tomato ice cream is necessary until it begins to resemble airy caramel.
- Next, the resulting mass must be sent to the freezer. Freezing time depends on the amount of product in the container. It usually takes 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 effective serving, it can be decorated with fruit or jam.
Tomato ice cream with cherry tomatoes. Ingredients
Homemade soft ice cream is usually made in many countries. Italian housewives make semifredo - a frozen dessert with candied fruits, nuts, and pieces of biscuit. The following recipe described by us is created on the model of this wonderful delicacy. For him 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
- First you need to select cherry tomatoes. They must be ripe, sweet and without damage. Then they must be thoroughly crushed in a blender and rub through a sieve.
- Next, the eggs should be washed, dried and divided into proteins and yolks. Squirrels need to be whipped with 50 grams of sugar and half a teaspoon of lemon juice, yolks - with the remaining sugar.
- After this cream must be whipped with a mixer along with a thickener. It is not needed if the product has a 35 percent fat content.
- Then squirrels should be gently mixed with tomato puree
- Next, add the yolks to the total mass and also mix gently.
- Now in the future tomato ice cream you need to mix the cream. After that, all products should be mixed in smooth movements from the bottom up. Then the resulting mass must be poured into a pre-prepared form. It can be pre-lined with cling film, so that later it is easier to take out a frozen dessert.
- Then the dish should be sent to the freezer until completely frozen. Periodically (three to four times) it needs to be stirred so that the ice cream congeals evenly.
- When our tomato ice cream (reviews about it is mostly good) hardens, you need to get it out, put it in a bowl, vases or other containers. Garnished chocolate can decorate the dessert on top.
Japanese tomato ice cream. Ingredients
To the question of when they came up with tomato ice cream, there is no right answer. At different times in various countries, various options for creating this unusual dessert appeared. It is believed 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 sharp Japanese delicacy is very different from the Soviet one. Let's look at an exotic ice cream recipe.
Ingredients:
- tomatoes - 400 grams;
- sea salt - 10 grams;
- mineral water - 460 milliliters;
- sugar - 200 grams;
- gelatin - 10 grams;
- chili pepper - one pod.
Japanese tomato ice cream. Cooking method
- First, one hundred grams of sugar and gelatin must be mixed in a separate container.
- Next, the resulting mixture must be poured into water heated to a temperature of 40-45 degrees, and mix everything thoroughly to eliminate lumps.
- Then, the remaining one hundred grams of sugar and nine grams of salt should be added to this liquid and brought to a boil. In this case, the syrup must be constantly stirred so that sugar does not burn. Next, you need to remove it from the heat, cool and put in the refrigerator for a couple of hours.
- After that, you should carefully chop the chili peppers and tomatoes in a blender or on a grater.
- Then the tomato puree must be combined with a mixture of gelatin and sugar.
- Now the finished mass must be placed in the ice cream maker, left in the freezer until thickened or poured into a container, put in the freezer and beat with a whisk every 30 minutes until it thickens.
- Then you can get the finished dessert out of the refrigerator and try it. Tomato ice cream at home is a great treat for the whole family.
Tomato sorbet. Ingredients
Many are interested in how to make ice cream at home - tomato sorbet. Let's immediately determine the terminology. The fact is that sorbet is an oriental delicacy consisting of spices, licorice, roses or dogwood. But sorbet is ice cream, not just cream, but fruit. Or, as in our case, vegetable. You can familiarize yourself with the recipe for making tomato sorbet below.
Ingredients:
- tomatoes (medium size) - four pieces;
- cucumber - one piece;
- garlic - two teeth;
- onion (red) - half the head;
- greens - one hundred grams;
- olive oil - three spoons (tablespoons);
- wine vinegar - one spoon (tablespoon);
- salt - one pinch;
- black pepper to taste.
Tomato sorbet. Cooking method
- To begin with, the tomatoes should be peeled, cut the cucumber into cubes, and chopped onion, herbs and garlic.
- Next, prepared vegetables must be placed in a blender, mix them with oil, vinegar, spices and bring to a mushy state.
- Then the resulting mixture should be placed in the refrigerator for two to three hours.
- After that, it should be wiped through a sieve, put into molds and put in the freezer.
So the sorbet is prepared from tomatoes. It has some similarities with Spanish gazpacho soup, which is why it is most often served not for dessert, but before the main course. And it’s better to eat it right away, since in the 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 mixed 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 rather unusual taste sensations. As rightly noted in one reputable source, ice cream is more fun than food. Get new experiences and have fun on health! Moreover, such ice cream is not only tasty, but also a very useful treat. It will certainly appeal to all members of your family. Good appetite!