Tomato ice cream: recipe. The history of tomato ice cream

For modern people, tomato ice cream is an exotic, unknown and untried product. If you can find it on store shelves, it’s rare.

But our parents, at least the majority, are very familiar with this delicacy, since during the existence of the USSR it could be bought without problems.

And if you want to try the taste of unusual Soviet ice cream, you can prepare it at home. How? Easily! And without huge costs.

When and where did tomato ice cream appear?

The birth date of this unique cold dessert is considered to be the mid-70s of the 20th century. And its “parents” were Soviet people, so the birthplace of tomato ice cream is the USSR. How and who exactly came up with the idea of creating tomato-based ice cream is still unknown. Probably, the invention was not so outstanding.

What did the ice cream look like?

If you ask the older generation about Soviet tomato ice cream, only a few will remember in what form it was sold and how much it cost. But many will remember the peculiar taste. And in this matter there will be more opponents of dessert than its lovers. Of course, we can assume what tomato ice cream was like.

So, the ice cream was produced in a paper or waffle cup, its color was pale red, and on top there was a round label typical for Soviet ice cream. In addition, a wooden stick was given. In general, nothing unusual about appearance there was no treat.

How much did it cost and what did it taste like?

So how much did tomato ice cream cost in the USSR? Those who were still addicted to the tomato delicacy could purchase ice cream at kiosks for 12 kopecks.

And most importantly, what did it taste like? Here opinions and memories differ, and it is difficult to say whether tomato ice cream was tasty in the USSR.

The tomato ice cream had a sweet and sour taste, completely unusual for this type of dessert. The aftertaste was reminiscent of tomatoes, or rather, tomato paste, on the basis of which it was made.

What can I say, not everyone loved this ice cream as a dessert, and when remembering the Soviet delicacy, a disgusted grimace appears on the faces of many. Although there were admirers, they were few.

What happened to the ice cream later?

Is it worth mentioning that the specific taste was not to the liking of the Soviet people. In this regard, it quickly disappeared from sales and no one remembered it again or made any attempts to resume its production.

However, the recipe for tomato ice cream was adopted by Japanese chefs and entrepreneurs. In the Land of the Rising Sun, such ice cream was appreciated and put into production. Moreover, its taste is complemented by garlic, pepper and other seasonings combined with tomatoes.

Despite the fact that tomato ice cream did not conquer the stomachs of the Soviet people, it still aroused interest. I was especially interested in its composition. What was ice cream made from?

yolks;
heavy cream;
salt, sugar and tomato paste.

As you can see, all natural ingredients were used. This also affected the shelf life of the ice cream. If modern cold desserts are stored for six months, then tomato ice cream remained fresh for 14 days.

By the way, this recipe was used in elite restaurants in other countries and served ready dessert like an exquisite, exotic delicacy.

How to make ice cream at home?

If you still decide to cook and try an exotic dessert originally from the USSR, see the recipe for tomato ice cream below.

For four servings you need to take the following amount of ingredients:

You will need 3 yolks;
200 ml of cream will be enough;
sugar will need 100 g;
salt - half a teaspoon;
and the key component - tomato paste - you will need 100 g.

The preparation procedure is as follows:

In a separate container, mix the yolks, salt and sugar, as well as cream. Stir until smooth.
Constructed on a slab water bath, into which the yolk mixture is placed and heated until its quantity increases by half.
When the process is complete, remove the mass from the stove and cool until room temperature(approximately) beat with a mixer for 5 minutes.
Afterwards, the whipped mass is mixed with tomato paste until a uniform consistency is obtained.
AND the final stage will be putting the mass into molds and sending them to the freezer. It will take several hours for the ice cream to completely set. You can leave it overnight.

That's the whole process. Quite simple and inexpensive. All components involved are completely natural, so there will be no doubt about the benefits. But as for taste, everyone will decide for themselves.

Japanese ice cream: what is it made from?

It would not be amiss to talk about the life of tomato ice cream in Japan, since it migrated to this country from the USSR and took deep roots there. However, the Japanese would not be famous for their cuisine if they did not change or supplement existing recipes.

And it’s the same story with tomato ice cream. Therefore, let's look at what unusual food is made from. cold dessert in the Land of the Rising Sun.

tomatoes, not tomato paste, as was customary in the USSR;
sea salt (which is typical for Japan);
mineral water;
chilli;
garlic;
sugar;
gelatin.

How is Japanese tomato ice cream prepared and what does it taste like?

Stages of preparing a Japanese dessert

The first thing to do is mix 100 g of granulated sugar and 10 g of gelatin in a bowl.

500 ml mineral water heated to 40 o C, and then the sugar-gelatin mixture is added to it and stirred until the lumps disappear.

Add another 100 g of sugar and 9 g of sugar to the resulting mixture. sea salt, mix and put on the stove to boil, stirring constantly so that the sugar does not burn.

The finished syrup, as soon as it thickens a little, is removed from the heat, cooled and put in the refrigerator for 2 hours.

While the syrup is cooling, grind the tomatoes in a blender or on a fine grater. Chopped chili peppers are also sent to them.

Then the resulting mixture is poured into molds and placed in freezer until completely frozen.

Once the ice cream is ready, you can taste it in pure form or decorate it with jam or chopped fruit.

Amazing, unusual taste Japanese cold dessert will not leave anyone indifferent: some will like it, while others will regret the time spent and translated products. But until you try, you won’t understand which category of people you belong to.

Another tomato ice cream recipe: sorbet

Sorbet is fruit ice cream. Its vegetable variety is also sorbet. And yet, in its pure form, tomato ice cream is not a sorbet, but such a delicacy can be prepared on its basis. And for this you will need:

tomatoes;
fresh cucumber;
garlic;
purple onion;
greenery;
olive oil;
vinegar;
salt and black pepper.

The composition is no longer surprising, so let’s immediately look at how tomato sorbet is prepared:

The tomatoes are washed, doused with boiling water and the peels are easily removed.
The cucumber is washed, chopped into cubes, and the onion and herbs are finely chopped. Garlic is grated on a fine grater.
Place peeled tomatoes and chopped vegetables into a blender bowl, add 3 tbsp. l. butter, 1 tbsp. l. wine vinegar, salt and pepper (to taste). Turn on the blender and get a homogeneous porridge-like mass.
Next, the mass is put into the refrigerator (not the freezer!) for a couple of hours.
And finally: after 2 hours, take out the mass, grind it through a sieve, and only then distribute it into molds and put it in the freezer until the desired consistency is obtained.

The peculiarity of tomato sorbet is that the principle of its preparation, as well as the composition, practically repeat those Italian soup gazpacho. Therefore, in many restaurants, tomato sorbet is served not as a dessert at the end of a meal, but as, so to speak, an aperitif before the main hot course.

And, by the way, you shouldn’t delay eating tomato sorbet when it’s taken out of the freezer, because it melts quickly and at the same time changes its taste. Moreover, it becomes such that it becomes impossible to eat sorbet - it’s not tasty at all.

Conclusion

In conclusion, we can only say that it’s still worth making and trying tomato ice cream, because its description is so tempting. It’s always interesting what the Soviet people enjoyed.

And besides classic recipe, you can prepare several more desserts based on tomato ice cream. Although few people dare to cook such a dish regularly. But as an unusual novelty and exotic, it can be prepared on festive table and surprise your guests and loved ones.

Ice cream. This favorite treat probably all children. And many adults also don’t mind enjoying this sweet dessert. Many people still remember with nostalgia the taste of the same ice cream they tasted in childhood.
I will not compare modern and old types of ice cream or their production technologies. I just want to remember the old ice cream from my childhood that is gone forever

There was a common story that foreign tourists believed: You need to come to the USSR for three reasons - to watch the ballet, go to the circus and taste ice cream. I don't know if this is true or not, but the ice cream was truly wonderful.

The most popular in the Soviet Union was an ordinary ice cream in an ordinary waffle cup (it was considered special luck when the waffle cup crunched). Until the 80s, it cost 19 kopecks, and the change of one kopeck, naturally, went to the saleswoman. Then the authorities realized that this was wrong and the ice cream began to cost exactly 20 kopecks. The most delicious ice cream in waffle cups Soviet Union Probably sold in Moscow's TSUM, GUM and Detsky Mir.

The assortment of ice cream varied in different cities. For example, in the town where I spent my entire childhood, there were only 4 types of ice cream: sherbet, milk, cream and ice cream. Well, there were also variations with packaging - a briquette, a paper cup with a stick and a waffle cup. The price was, if I’m not mistaken, 10 kopecks for milk and sorbet, 13 kopecks for cream, 18 kopecks for a ice cream block and 20 kopecks for a waffle ice cream cup. This is in the 80s
When I came to large cities (Moscow or Leningrad), I learned that there are other types of ice cream. First of all, I really wanted to try “Eskimo”. Ice cream on a stick and even in chocolate was almost the height of a child’s desire (I’m talking about myself now).

Ice cream in cardboard and waffle cups was sold without any packaging. A paper circle was “stuck” on top of the portion indicating the manufacturer, price, GOST and something else, and some irresponsible citizens often put this circle in the wrong places.

And there were also “Ice Cream Cafes”, where multi-colored balls of white, creme brulee, chocolate, nut, and pink ice cream were put into ice cream bowls with a spoon. All this could have been poured from above liquid chocolate or fruit syrups and jams, and sprinkle with hazelnut kernels or grated chocolate. In those specialized cafes (or in simple restaurants) there were even such delights as ice cream with champagne, cognac, and liqueurs, and even ice cream with a piece of dry alcohol burning on top.

The era of ice cream in the Soviet Union started in 1936, when the People's Commissar of Food Anastas Mikoyan, after his visit to America, formulated the main task: “to make ice cream a mass product, producing it according to affordable prices" A year later, the first batch of delicacy rolled off the assembly line. It was produced according to a single GOST, so in every city of the country citizens ate the same types of ice cream. True, the range of ice cream reached the provinces in a reduced version. The popsicle became a real symbol of the era. They decided to advertise the new product with the help of a penguin, which consumers associate with cold and, apparently, exoticism. For the first decades, Soviet popsicle was exclusively a handmade product: each glazed portion was carefully wrapped in paper by the packer. By the way, the stick was applied separately. And only in 1947, with the advent of special equipment, the production of popsicles became more widespread (they began to make them not only in the capital), and the ice cream itself took on the appearance of “that same” popsicle on a stick.

We eat ice cream in 30-degree heat and 25-degree frost, and every year, according to statistics, we “destroy” more than half a million tons of our favorite delicacy, some types of which have come down to us since Soviet times.

Soviet ice cream owes its legendary taste to a single GOST, which in the documentation was listed under the index 117-41. It was introduced in March 1941 and was considered almost the toughest in the world - only natural ingredients, and no “chemistry”!

A Soviet child could endure an operation to remove his tonsils only when he learned that he would be fed ice cream at state expense for the entire postoperative period. Most likely, my favorite is ice cream. But parents could also take this opportunity to order ice cream, something unusual and rare. The choice often fell on one that combined the gastronomic dreams of all Soviet children - ice cream and cake in one package. Creamy ice cream in a waffle cup, decorated with a pale rose of cream, cost 19 kopecks. It can still be found in stores today, and appearance and the rose, so beloved in childhood, does not seem to have undergone significant changes. The legendary ice cream was the ice cream from the General Department Store. In a waffle cup - creme brulee, chocolate, creamy - the first thing that several generations associate with GUM. It is still produced in GUM itself, but the secret of its taste is kept a deep secret. Not only outsiders - journalists and the curious - are not allowed into the production workshop, but even store employees. The ice cream, which has become iconic over time, began being sold at the main department store on July 3, 1954. There are nine types of Gumov ice cream in total. Ice cream is still the most popular.

And this is the queue at the Penguin cafe... no less than at the mausoleum. A ball of colored “chemical” ice cream - 50 kopecks. The 90s, then everyone was eager to try foreign things.

⟩ intelligence

When did ice cream first appear in the Soviet Union?

There is an opinion that ice cream was not produced in the USSR until November 4, 1937, and therefore Soviet citizens did not have the opportunity to understand what it tasted like. But this is far from true: even in the first post-revolutionary years, it was quite possible to buy ice cream, but it then cost a lot of money. I.E. Babel wrote in the Cavalry Diary that in 1920 ice cream (in Kovel, Volyn province) cost 500 rubles. In Petrograd and Moscow, money also depreciated, but ice cream was bought in these cities, and probably not so expensive, although for some reason the memoirists practically do not remember how much it cost then. YES. Granin wrote about the 1920s: “In the summer, there were ice cream carts. In carts, among broken ice, there were cans of pink, green and coffee ice cream. It was spread on a mold and pressed into two round wafers. The waffles had names on them: Kolya, Zina, Zhenya... In the summer, in the ice cream maker’s cart, I saw fragments of this ice, a tank with a pink mouth of strawberry ice cream was spinning and sliding in it.”

In what year did industrial production of ice cream begin in the USSR?

TO industrial production The USSR began producing ice cream in the early 1930s, and not at all in 1937, as is commonly written in today’s media. It was in 1932 that the ice cream industry began to be organized within the dairy industry system. It all started with the fact that in 1932, on the central streets of Moscow and Leningrad, in shop windows, advertisements appeared: “Only here will you find out what an “Eskimo Pie” is.” The secret will be revealed." And finally it was revealed: girls in white coats were taking out an unusual delicacy from wooden boxes with ice - ice cream on a stick, wrapped in shiny foil (it looks like the same one that Christian Nelson invented in 1919, but probably tastes a little different). In the same year, the production of ice cream in factories began in the USSR. In 1932, the country produced about 300 tons of ice cream. At first it was made exclusively at the Moscow dairy plant of the Glavmoloko association.

How many varieties of ice cream were there in the USSR?

In the Soviet Union, during the period of greatest variety of ice cream sold, there were more than 50 items. However, by the beginning of the 80s, the entire range of Ice Cream stalls in large cities was limited to one and a half dozen names, and in a single average Moscow retail outlet, as a rule, about 7-8 types of ice cream were present at a time, and sometimes even less.

What flavor did ice cream come in in the USSR?

The flavors of Soviet ice cream were very diverse, from milk to tomato:
– milk flavors: ice cream, creamy, milky;
– berry flavors: lingonberry, grape, blueberry, blackberry, strawberry, dogwood, strawberry, cranberry, raspberry, raspberry, blueberry, blackcurrant;
– fruit flavors: apricot, quince, cherry plum, cherry, pear, peach, plum, apple;
– citrus flavors: orange, lemon, tangerine;
– nut flavors: with the taste of almonds, hazelnuts, pistachios;
– vegetable flavors: tomato, carrot;
– other flavors: chocolate, vanilla, caramel, coffee, tea, etc.

What was the composition of Soviet ice cream according to GOST?

Depending on the recipe, the ice cream was made from whole milk, cream, unsalted butter, whole and low-fat sweetened condensed milk, whole and low-fat dry milk, beet sugar, agar and water. The milk ice cream contained at least 3.5% fat and 15% sugar. The composition of the cream included at least 10% fat and 15% sugar. Ice cream was different from creamy ice cream increased content fat - 15%. Other varieties were produced from milk, cream, or ice cream mixture by adding various flavoring products. So, in particular, “fruit and berry ice cream” contained from 14 to 20% fresh fruit and berries, in “ice cream with candied fruits” - 8..10% candied fruits, in “coffee” - 3% coffee.

How much did ice cream cost in the USSR?

One hundred gram briquettes and cups of ice cream in the 70s and 80s cost from 7 to 28 kopecks. The cheapest was “fruit and berry” (7 kopecks), and the most expensive was ice cream cake (28 kopecks). The rest of the prices looked like this:
– “fruit” - 9 kopecks.
– “milk”, “summer citrus”, “tomato” - 10 kopecks.
– “milk-nut”, “popsicle (50 gr.)”, “wine” - 11 kopecks.
– “gogol-mogol” - 12 kopecks.
– “creamy” (with deer or swan on the wrapper) - 13 kopecks.
– “creamy” (regular, chocolate, coffee, creme brulee, fruit, nut, with raisins, in a glass, in sugar cones) - 15 kopecks.
– “frost” - 18 kopecks.
– “cream ice cream”, “popsicle” - 20 kopecks.
– “Leningradskoye” - 22 kopecks.
– “Borodino”, “Nutcracker” - 23 kopecks.
– “gourmet”, “chestnut” - 28 kopecks.
– large “creamy ice cream” (250 g) - 48 kopecks.

What types of ice cream were popular in the USSR?

The most popular varieties were “gourmand”, different kinds ice cream “cake”, “nutcracker”, “Borodino”, “Leningradskoe”, as well as all kinds of “seals” - especially in a waffle cup with a cream rose on top. At the same time, lovers of this type of ice cream considered it lucky when the waffle cup crunched. Particularly delicious cups were sold in Moscow GUM, TSUM and Detsky Mir

Is it true that Soviet ice cream was the best in the world?

Is it true. Soviet ice cream owed its legendary taste to a single standard, which in the documentation was listed under the index 117-41. This GOST was introduced in March 1941 and was considered almost the most stringent in the world - only natural ingredients and no chemicals. Each batch of ice cream was evaluated on a 100-point system. Any deviation from taste, color or smell was considered a defect. Few people know, but some of the ice cream produced was exported to Europe - there it was served exclusively in restaurants, and it was terribly expensive. Well, how could it be otherwise, you have to pay for quality. In general, there were legends about Soviet ice cream abroad, and therefore any delegation from abroad first of all asked to be treated to ice cream, and only then went on a tour of Moscow and, at the end, to a restaurant.

Which brand of modern ice cream most resembles Soviet ice cream?

None. Soviet ice cream was made exclusively from natural raw materials without the use of vegetable fats, chemicals and preservatives. The consistency of this ice cream was denser and literally melted in the mouth. The consumer liked this, but at the same time it imposed significant restrictions on shelf life - the sales time for Soviet ice cream was limited to one week. Now ice cream can be stored for about six months, and during its production not only the recipe is violated, but also the production method. Modern manufacturers In pursuit of profit, when preparing ice cream, they began to whip it more in order to increase the volume of the briquette while simultaneously reducing weight. But even if entrepreneurs would still risk starting the production of ice cream according to Soviet GOST, the taste of their ice cream would hardly be similar to the Soviet one. The reason for this is modern stabilizers. So it’s simply pointless to look for ice cream with “that same taste” in stores (provided you don’t have problems with taste memory).

How to prepare ice cream according to USSR GOST at home?

To prepare a 1948 style ice cream you will need: milk - 125 g, sugar - 100 g, vanillin - 5 g (optional), cream (33-35%) - 300 g, egg- 3 pcs. The sequence of actions is as follows. Pour milk into a thick-bottomed container and bring to a boil. Then add sugar and vanillin to the milk and let this mass cool. Then you need to add egg yolks to the cooled milk and sugar and, at the end of the first step, you need to bring the resulting mass in a water bath, stirring continuously, until thick (the mass will take the form of condensed milk). Next, pour the cream into the container and beat it into a strong mass. Finally, you need to mix the two resulting masses into one, mix thoroughly and freeze. And this is where you need to be patient, because... the resulting substance must be removed from the freezer from time to time (approximately every hour) and stirred. Of course, you don’t have to do this, since this is not the main thing in making ice cream, but if you cook according to the rules and to achieve the most similar ice cream to the factory one, then you will have to do it. With this mixing, this sweet mass will turn into fluffy ice cream without lumps and ice flakes.

When did ice cream first appear in the USSR? The history of the origin of Soviet ice cream.

Why was Soviet ice cream the best in the world? The cost of ice cream in the USSR.

What were the names and recipes of popular types of ice cream in the USSR?

Taste and composition of Soviet ice cream, ice cream recipe according to USSR GOST.

What percentage of fat did ice cream have in the USSR?

We eat ice cream in 30-degree heat and 25-degree frost, and every year, according to statistics, we “destroy” more than half a million tons of our favorite delicacy, some types of which have come down to us since Soviet times.

Symbol of the era

The era of ice cream in the Soviet Union started in 1936, when the People's Commissar of Food Anastas Mikoyan, after his visit to America, formulated the main task: “to make ice cream a mass product, producing it at affordable prices.” A year later, the first batch of delicacy rolled off the assembly line. It was produced according to a single GOST, so in every city of the country citizens ate the same types of ice cream. True, the range of ice cream reached the provinces in a reduced version.
The popsicle became a real symbol of the era. They decided to advertise the new product with the help of a penguin, which consumers associate with cold and, apparently, exoticism. For the first decades, Soviet popsicle was exclusively a handmade product: each glazed portion was carefully wrapped in paper by the packer. By the way, the stick was applied separately. And only in 1947, with the advent of special equipment, the production of popsicles became more widespread (they began to make them not only in the capital), and the ice cream itself took on the appearance of “that same” popsicle on a stick.
One of the most delicious was considered to be a popsicle with a name that seemed to have nothing in common with ice cream - “Chestnut”. They parted with 28 kopecks per serving without looking - they too rarely “threw away” “Kashtan” for sale. Even more rarely, it was possible to buy not a creamy Kashtan ice cream, but a chocolate one.

"Gourmand"

Lakomka, which appeared in the mid-70s, almost immediately became one of the most favorite delicacies of Soviet citizens. The ice cream was not cheap - 28 kopecks. Too often, not everyone could fork out the cash to purchase it, so eating “Lakomka” became almost a holiday. The traditional “tube” of 12% ice cream was produced at Moskhladokombinat No. 8 on a Western production line, which had no analogues in the Union. Distinctive feature product is that the glaze is not applied on a production line, but by dipping. According to legend, such technology became possible thanks to the invention of a certain nameless craftsman who came up with a special attachment. The base of Lakomka could be white or chocolate, but the applied glaze was made exclusively from milk chocolate. A clone of Lakomka was the Nutcracker ice cream, in which chocolate glaze generously seasoned with crushed nuts.

Ice cream for 48 kopecks

Soviet ice cream owes its legendary taste to a single GOST, which in the documentation was listed under the index 117-41. It was introduced in March 1941 and was considered almost the toughest in the world - only natural ingredients, and no “chemistry”!
One of the most expensive types of ice cream was ice cream for 48 kopecks. But its cost was determined not by the special ingredients or complex recipe, but by the serving size. According to Soviet producers, one 250-gram ice cream should have been enough for the whole family. How wrong they were! Each (!) family member ate a whole portion in one sitting, generously pouring jam on the snow-white delicacy or sprinkling it with grated chocolate. “Family” ice cream was packaged in foil and stuffed into a capacious paper cup or cardboard box. By the way, it was rumored that those same boxes of “large ice cream” were glued in psychoneurological dispensaries. In the children's mind, this caused horror, which made eating ice cream even more enjoyable.

Berry and more...

Fruit and berry ice cream had the lowest ratings among Soviet children (it was also called fruit and berry ice cream). But if you are “broke” and crave ice cream, then, as they say, “fruit and berry ice cream.” To buy it, you only had to scrape together 7 kopecks, and the treasured paper cup with bright red contents would end up in your hands. By the way, it was not easy to purchase fruit and berry ice cream: either it was produced in small quantities due to its unpopularity, or, on the contrary, it quickly sold out, including due to its low cost.
Later, yellow ice cream appeared with an exotic pineapple or lemon flavor. And it doesn’t matter that it wasn’t as tasty as ice cream or creamy, the main thing is that it’s yellow! The guards also remember ice cream the color of green tea and “Tomato.” The latter was produced in waffle cups, and the ice cream was traditionally covered on top with a paper circle with the image of a satisfied tomato, inviting you to try an exotic product. The taste of Tomato ice cream was said to be disgusting, so it is not surprising that it was quickly discontinued. True, today Tomato ice cream has received a rebirth. It is difficult, but can be found on Russian shelves, while in Japan, for example, ice cream based on tomatoes, cream and garlic is sold in almost every store.

Two in one

A Soviet child could endure an operation to remove his tonsils only when he learned that he would be fed ice cream at state expense for the entire postoperative period. Most likely, my favorite is ice cream. But parents could also take this opportunity to order ice cream, something unusual and rare. The choice often fell on one that combined the gastronomic dreams of all Soviet children - ice cream and cake in one package. Creamy ice cream in a waffle cup, decorated with a pale rose of cream, cost 19 kopecks. It can still be found in stores today, but the appearance of the rose, so beloved in childhood, does not seem to have undergone significant changes.

The legendary ice cream was the ice cream from the General Department Store. In a waffle cup - creme brulee, chocolate, creamy - the first thing that several generations associate with GUM. It is still produced in GUM itself, but the secret of its taste is kept a deep secret.
Not only outsiders - journalists and the curious - are not allowed into the production workshop, but even store employees. The ice cream, which has become iconic over time, began being sold at the main department store on July 3, 1954. There are nine types of Gumov ice cream in total. Ice cream is still the most popular.

One day I accidentally got into a discussion about tomato ice cream (this was after I went to I. Shalev’s bacon ice cream master class). To be honest, I've never tried it. And I didn’t even suspect that this happened. But, they say, it was! But more on this... further. First I want to give you a recipe, or rather an idea, for the tomato flash mob that I suggested zoryanchik – tomatoes stuffed with fresh cheese, herbs and freshly ground pepper . By the way, some of my friends complain that I have complex recipes. I say... where are the complex ones? Of the difficult ones, perhaps, only bread, which not everyone is going to bake, and croissants. Here is a completely simple recipe for your piggy bank.

Required:
small tomatoes on a branch
fresh cheese, feta cheese or feta (goat or cow's milk as you like)
various greens (parsley, chives, etc.)
a little fresher ground pepper

Remove the tomatoes from the branches, cut off the caps, clean them of seeds and liquid (they can then be put into scrambled eggs or an omelet). Chop the greens, mix with cheese and stuff with tomatoes. Close the lid, place on a plate, decorate and serve. You don’t have to remove the tomatoes from the branches, but cut off the caps directly with the branch and then, placing the tomatoes on a dish, cover with the branch with the caps. You can add not only greens to the cheese mass, but also olives, for example, or chopped sweet peppers. You can experiment endlessly!

Now about the ice cream.

I found an interesting article about Soviet ice cream and they write about tomato ice cream: “There was also tomato ice cream, which many people don’t remember.” But those who tried it will never be able to forget its taste. Some considered it a rare nasty thing, others would like to turn back time to try it again. According to one Kiev resident, tomato ice cream was sold in a paper cup with a stick, and the taste was unique. It was cheap, only 10 kopecks.

I scoured the Internet and found these options.
1 recipe
1/2 tbsp. tomato juice, 1/2 tomato paste, 50 g. tomato pulp, 200 g. sour cream, 100 g. sweet cream, 1/2 teaspoon salt, a little ground black pepper, a little hot sauce(with chili), 1 tbsp. sugar, 3 tbsp lemon juice, herbs for decoration. Beat all the ingredients (except sour cream and sugar) in a blender, combine with sour cream and sugar, put in ice cream molds and put in the freezer for several hours. Before serving, decorate with herbs.
2 recipe
Scald 500 g of tomatoes, peel, puree (or take ready-made tomato puree(but not paste), add 500 ml of sweet 30% cream whipped with 110 g of sugar, 1 tsp. salt, beat and freeze. Separately, beat 3 tbsp. cream and adding tbsp. Use a spoonful of frozen mixture to whip the ice cream.

I took the risk of making the second recipe. As usual, I made half a portion (and even a quarter was needed). And here’s what I’ll say: the ice cream really turned out to have a unique taste. I tried it still unfrozen and it seemed to me that there was something in it. My husband said "brrr". But maybe after freezing it will be just what I need - I thought and put the ice cream in the freezer. But frozen it seemed even stranger. So I have a question: has anyone tried making tomato ice cream? Are there any proven recipes? Maybe there's something wrong with this recipe? It was difficult to determine at first glance, so I decided to cook it. Now it seems to me that it is better to use heat-treated tomatoes with cream, and combine fresh tomatoes with cream is already a dubious action. Although, judging by the impressions of people who caught this ice cream in those days, it really evokes very different emotions. What do you think? Do any of you remember the taste of that tomato? Did it contain cream?

Now I want to try serving it as part of some dishes, for example, with shrimp ceviche. It seems to me that this peculiar taste may be perceived differently there. But we couldn’t just eat this ice cream. By the way, while I was writing this post, I thought maybe I could squeeze some ice cream into this tomato appetizer? I'll try. I'll tell you.