Traditional ice cream is known and loved by everyone. But a few tried tomato. It was not so common in Soviet times as other species, and today it is produced and popular among consumers only in Japan. Are you intrigued and want to try this interesting dessert or want to remember the taste of childhood? Then we offer several recipes for making tomato ice cream at home.
Recipe for tomato ice cream in accordance with GOST USSR
Ingredients:
- yolks of chicken eggs - 3 pieces;
- granulated sugar - 100 g;
- cream for whipping with a high percentage of fat - 150 ml;
- salt - 7 g;
- tomato paste - 100 g;
Preparation
Whisk yolks with sugar and salt until lightening, combine with cream and place on a water bath, stirring. After thickening and increasing the mass in the volume, let it cool down and beat the mixer at high speed for five minutes. Now add the tomato paste and mix it gently. We shift the mass into a mold and determine it in the freezer until it is completely frozen. After an hour, mix the ice cream with a mixer or fork. We repeat this procedure one more time.
When serving, you can season tomato ice cream with any fruit sauce.
Recipe for tomato ice cream with basil
Ingredients:
- fresh yolks - 4 pcs .;
- powdered sugar - 85 g;
- granulated sugar - 45 g;
- pink salad tomatoes - 1000 g;
- mascarpone cheese - 400 g;
- olive oil - 40 ml;
- basil green - 2 sprigs;
- salt sea - pinch.
Preparation
Pink tomatoes are scalded with boiling water, peeled off, we save seeds, and cut the flesh into small pieces. Fold them in a saucepan or frying pan with olive oil, add salt, sugar and basil stems, preliminarily cutting off the leaves. We admit mass for about fifteen minutes, stirring, cooling and letting through a fine sieve.
The basil leaves are finely chopped into miniature squares, placed in a strainer, dipped for fifteen seconds into boiling water and immediately for the same time into ice water. Let the water drain and dry.
In a deep container whisk a good yolk with sugar powder. Without interruption, we add mascarpone cheese, cooked tomato sauce and basil leaves. After the mass becomes homogeneous, we transfer it to the ice cream maker for further preparation, or into the mold, which we place in the freezer.
When preparing tomato ice cream in a freezer, you need to split it several times with a mixer at intervals of about one hour.