Everyone knows and loves traditional ice cream. But few have tried tomato. It was not as common in Soviet times as other types, and today it is produced and popular among consumers only in Japan. Are you intrigued and want to try this interesting dessert or do you want to remember the taste of childhood? Then we offer several recipes for making tomato ice cream at home.

Recipe for tomato ice cream according to GOST USSR

Ingredients:

• egg yolks - 3 pcs.;
• granulated sugar - 100 g;
• whipping cream with a high percentage of fat content - 150 ml;
• salt - 7 g;
• - 100 g;

Cooking

Grind the yolks with sugar and salt until bright, combine with cream and place in a water bath, stirring. After thickening and increasing the mass in volume, let it cool and beat with a mixer at high speed for five minutes. Now add the tomato paste and mix gently. We shift the mass into a mold and place in the freezer until completely frozen. After an hour, mix the ice cream with a mixer or a fork. Let's repeat this procedure one more time.

When serving, you can season tomato ice cream with any fruit sauce.

Recipe for tomato basil ice cream

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;
• green - 2 branches;
• sea ​​salt - a pinch.

Cooking

We scald pink tomatoes with boiling water, remove the skin, get rid of the seeds, and cut the flesh into small pieces. We put them in a saucepan or a pan with olive oil, add salt, granulated sugar and basil stalks, having previously cut off the leaves from them. We let the mass in for about fifteen minutes, stirring, cool and pass through a fine sieve.

Basil leaves are crushed very finely into miniature squares, placed in a strainer, dipped for fifteen seconds in boiling water and immediately for the same time in ice water. Let the water drain and dry.

In a deep bowl, whisk well the yolks with powdered sugar. Without interruption, add the mascarpone cheese, cooked tomato sauce and basil leaves. After the mass becomes homogeneous, we transfer it to an ice cream maker for further preparation, or into a mold that we place in the freezer.

When preparing tomato ice cream in the freezer, you need to beat it several times with a mixer at an interval of about one hour.

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

Required:
small tomatoes on a branch
fresh cheese, brynza or feta (from goat or cow milk, as you like)
various herbs (parsley, chives, etc.)
a little freshly ground pepper

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

Now about 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 do not remember.” But those who have tried it will never forget its taste. Some considered it a rare muck, others would like to turn back time to try again. According to one Kiev woman, tomato ice cream was sold in a paper cup, with a stick, the taste was peculiar. It was cheap, only 10 kopecks.

I rummaged through the web and found these options.
1 recipe
1/2 cup tomato juice, 1/2 tomato paste, 50 gr. tomato pulp, 200 gr. sour cream, 100 gr. sweet cream, 1/2 teaspoon of salt, a little black pepper, a little hot sauce (with chili), 1 tbsp. sugar, 3 tbsp lemon juice, greens for decoration. Beat all the ingredients (except sour cream and sugar) in a blender, combine with sour cream with sugar, put in ice cream molds and put in the freezer for several hours. Decorate with herbs before serving.
2 recipe
Scald 500 g of tomatoes, peel, puree (or take ready-made tomato puree (but not paste), add 500 ml of sweet 30% whipped cream with 110 g of sugar, 1 tsp of salt, beat and freeze. Beat 3 tablespoons separately .l cream and adding a tablespoon of frozen mass to beat ice cream.

I took a chance on the second recipe. As usual, I made half a portion (and I even needed a quarter). And here's what I'll say: the ice cream really turned out to be a peculiar taste. I tried it still unfrozen, and it seemed to me that there was something in it. Husband said "brrr". But maybe it will be just what you need after freezing - I thought and put the ice cream in the freezer. But frozen it seemed even stranger. So I have a question: can anyone tried to cook tomato ice cream? Any proven recipes? Maybe something is 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 combining fresh tomatoes with cream is already a dubious act. Although, judging by the impressions of people who found 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? Was there cream in it?

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

Now you will not find ice cream that would have the same delicate creamy taste as the Soviet one. Indeed, under the USSR, ice cream was made from pure cow's milk, without preservatives and vegetable fats, which is why it had such an unusual taste. Let's remember what types of ice cream were in the Soviet Union and how much it cost.

I will make a reservation right away about the prices and assortment. Since 1966, ice cream in the USSR has been produced according to inter-republican specifications, and since 1980 - according to the industry standard. The price of ice cream also depended on this - depending on the manufacturer, it differed slightly in different regions of the Union.

As for the widespread opinion that in the USSR only ice cream, popsicle and tomato were made from ice cream, I assure you that it is erroneous.

The most popular in the Union was an ordinary ice cream in an ordinary waffle cup (it was considered especially lucky when the waffle cup crunched). Until the 1980s, it cost 19 kopecks, and the change of one kopeck, of course, 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 of the Soviet Union was sold, probably, in Moscow's Central Department Store, GUM and Detsky Mir.

The waffle cone also sold creamy ice cream with a fat and oily cream rosette. It was called ice cream cake and cost 28 kopecks.

Ice cream in cardboard and waffle cups was sold without any packaging. A paper circle was “sticked” on top of the portion indicating the manufacturer, price, GOST and something else, and some irresponsible citizens often sculpted this circle where they didn’t hit.

Now, regarding the Tomato ice cream, which is either remembered or not remembered. There was such a thing - it appeared in the mid-70s and consisted of ordinary ice cream with tomato filling. I vaguely recall that the muck was rare, and, apparently, I was not the only one who thought so, because it was not in demand, it was rarely found on sale, and then it disappeared altogether. It was sold in a paper cup with a wooden stick to boot. It cost 12 cents. The picture is a remake, but the paper circle at the Tomato ice cream was just like that.

Ordinary ice cream in a paper cup cost 10 kopecks, and I even managed to drink vodka from it when there were no other containers for bottling. True, the glasses after the ice cream leaked and it was necessary to drink very quickly. The taste of vodka from such a glass was rather specific, and eating ice cream with a rough wooden stick before that was rather unpleasant - it gave the ice cream some kind of woody flavor.

And the cheapest "Fruit and Berry" ice cream in paper cups cost 9 kopecks and was the most tasteless.

And the eskimo "Chestnut" was considered the most delicious, on a stick, in chocolate icing (which for some reason did not crumble as it is now), inside an ice cream. Although it was quite expensive - 28 kopecks, it was also rarely seen on sale - it was scattered. Even less common was "Chestnut" not with creamy ice cream, but with chocolate.

Similar to "Kashtan" was "Leningrad" - also in chocolate icing, only inside was not ice cream, but a simpler creamy ice cream. The "Leningrad" cost 22 kopecks, and it should not be confused with the Moscow "Leningrad" - it also had nuts inside, and it cost 30 kopecks. Well, it was sold, respectively, only in the capital.

Expensive varieties of ice cream were already in paper packaging, and there was also a large Family ice cream in a square cardboard box, or in foil, or in a large paper cup. It was an ordinary ice cream, but designed to be eaten by the whole family, and it cost 48 kopecks.

But there was also an ice cream cake with cream for a ruble forty and three with something, ice cream "Milky" and "Ekkimo" on a stick for 11 kopecks, ice cream "Swan" for 13 kopecks, "Waffle Horn" for 15 kopecks, " Wafer cone with chocolate icing” for 18 kopecks, Morozko ice cream for 24 kopecks, chocolate tube sprinkled with waffle crumbs and nuts (later “Lakomka”) for 28 kopecks, briquette with waffles on both sides “Crème brulee” for 28 kopecks, etc..

And there was also the “Ice Cream Cafe”, where multi-colored balls of white, creme brulee, chocolate, nut, pink ice cream were put into ice cream makers with a spoon. All this could be poured on top with liquid chocolate or fruit syrups and jams, and sprinkled 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.

You need to come to the USSR for three reasons: to see the ballet, go to the circus and taste ice cream. This is what foreign tourists used to say in the old days. The cold delicacy was highly appreciated not only by visiting guests, but also by the inhabitants of the Soviet country themselves. Until now, our mothers and fathers with deep nostalgia remember the very taste of ice cream that they tried in childhood. Even if it was unsightly in appearance and you had to stand in long lines for it, but what happiness it was to feel its delicate milky taste ...

The construction of the first ice cream factory in the USSR began in 1932. In 1936, Anastas Mikoyan, People's Commissar for Food of the USSR, issued an order that said: "Ice cream should and can be made a mass food product, releasing it at affordable prices ...".

And on November 4, 1937, the enterprise, equipped with the most modern American equipment at that time, which Mikoyan brought from the United States, produced the first Soviet ice cream.

Its fame was determined by GOST 117-41 "Creamy ice cream, ice cream ice cream, fruit and berry, aromatic", which was introduced on March 12, 1941 and which can be called one of the most stringent standards in the world.

An article from the July 1939 issue of "Technicians - Youth" about ice cream.

Domestic ice cream was produced without the use of preservatives, therefore it was tasty and environmentally friendly. In addition, cups, briquettes and popsicles throughout the country were made according to a single technology and contained only milk fats.

However, since 1966, ice cream has been produced not according to the state standard, but according to inter-republican specifications, and since 1980 - according to the industry standard. In the 70s, the agar-agar stabilizer and agaroid practically ceased to be allocated to enterprises, and this did not have the best effect on the consistency and presentation of the product.

However, the ice cream was still tasty because its quality was controlled by a 100-point system (graded into the highest grade and the extra grade). Also, strict control was exercised by the State Trade Inspectorate, Gosstandart, and Sanitary and Epidemiological Supervision.

In addition, the time for the implementation of ice cream was limited to one week. (Now ice cream can be stored for about six months!)

The volume of ice cream production at Soviet cold storage plants reached 450 thousand tons per year. Soviet ice cream was loved not only in our country, but also abroad: 2,000 tons of cold treats were exported annually.

Thus, in terms of production and consumption of ice cream, the USSR came second in the world after the United States. 2 thousand tons were sent for export annually. Abroad, Soviet ice cream was classified as a prestigious class. It was served exclusively in expensive restaurants at a far from “soviet” price.

"Fly on the popsicle!"

At home, the most delicious ice cream in the world did not have time to stale - they were taken apart instantly. Sold by weight or packaged in 50 or 100 g on street stalls, kiosks or cafes. In the 50s, enticing posters hung on the streets, on which penguins flaunted with popsicles - a symbol of ice cream of the USSR.

Kirill Kobylyansky from Kiev still cannot forget the taste of that ice cream:

A glass of "creamy" cost 22 kopecks, for another 3 you could take a filler - jam or grated chocolate. There was also a popsicle for 24 kopecks, but it was sold only at one point and very rarely. When ice cream was just brought in, it was collected in five or six packs at once, so that it would be enough for the whole family.

An aunt in a colorful cap opened a metal container, and you chose the one you want. If the ice cream was over, the saleswoman said happily: “It will be in 2 hours” or sadly: “Don’t take the queue,” and then everyone began to buzz indignantly.

Ice cream kiosks were infrequent, at best three times a week. Therefore, the queues were lined up serious. And how they scolded the people who came for ice cream from the villages! They filled them with three-liter jars, delaying the queue for a long time.

Ice cream was sold in the cafe, it was put with multi-colored balls in ice cream makers with a spoon. There was also chocolate, creme brulee, fruit, champagne and even soda water with syrup or fruit sauce ...

And the fresh ice-cream delivery made a special impression on vacationers at the seaside.

The news was already circulating in the village in the morning, - Igor Bodin, a resident of Kiev, recalls, - it was passed from mouth to mouth: "Today there will be ice cream." I don’t know how much it was brought, but in two hours everything was taken apart. I myself bought 20 at a time for 5 rubles and ran home, where my sisters were waiting for me, who from the threshold threw a bewildered: “Well?” - "Take it!" I answered proudly.

For children in the villages, ice cream was a real miracle - it was not delivered to local stores. Therefore, they learned to make a scarce delicacy themselves: they kneaded snow in a mug, mixed it with sour cream and sugar. It turned out almost like the real thing, even if it looked unsightly:

For the first time I tried ice cream at the age of 7, - now Mikhail Bobik, a resident of Kiev, recalls, - he was brought to our club before a movie show. It seemed that nothing in the world could be tastier. Then often, leaving the city, my parents brought me ice cream in waffle cups. But it had time to melt, and I got only sweet milk and softened dough.

Creamy, ice-cream, fruit and berry, wafer cups with cream roses, popsicle, chocolate-glazed cone… Here it is - the era of Soviet ice cream! Its quality was legendary. And yet what is the secret of the unique taste?

This is what we owe to GOST 117-41, according to which we produced the favorite delicacy of Soviet children. It was considered one of the toughest in the world and was introduced on March 12, 1941.

In the domestic "chill" there was not a single preservative, only natural milk! And all types of ice cream were produced according to a single technology. Therefore, the taste of dessert in any city of the Union was the same!

Initially, the Soviet authorities did not spoil ice cream with their attention and called it a product with a bourgeois flavor. Which could not but discredit him in the eyes of the proletarian public. Over time, the attitude of the government to the dairy delicacy "thawed out", and after the war they began to popularize it in every possible way.

Soviet prices

Ice cream with "swan" (13 kopecks), milk (9 kopecks), fruit (7 kopecks), small chocolate popsicle (11 kopecks), large (22 kopecks), "Leningrad" chocolate (28 kopecks), in a waffle cup cream with a cream rose (28 kopecks) and an ice cream cake with cream.

Some types of Soviet ice cream were unique. For example, a waffle cup with a cream rosette on top or the famous Lakomka. We owe its appearance to the discovery of locksmiths, who in the 70s invented a special nozzle. With its help, the glaze began to be applied in a stream, and not by the “dipping method”.

There was also tomato ice cream, which many do not remember. But those who have tried it will never forget its taste. Some considered it a rare muck, others would like to turn back time to try again.

- "Tomato" was sold in a paper cup, with a stick in addition, - recalls Nadezhda Shportko from Kiev. - The taste is unique. Too bad they don't release it now. It was cheap, only 10 kopecks. Well, if a penny was not enough, it happens that you dig the apartment upside down, turn out the pockets of your mother's coat, and you can run for ice cream!

Ice cream "Kashtan" for 28 kopecks was considered the real booty - the price is equal to nine trips on the tram!

"Fruit" for ice cream was not considered at all. The highest measure of pleasure was a rare "Chestnut". What kind of chocolate was there - you can’t pull it by the ears! Not like now, you take a bite, and all the chocolate crumbles like needles from a dry Christmas tree.

This is what a real Soviet ice cream looked like.

The top label allows you to recognize it from a thousand, and the soft crisp cup has always been pressed in with the fingers of the customers who choose it. And no one hesitated...

The beginning of the end of our ice cream coincided with the beginning of Gorbachev's perestroika. In 1986, the 100-point assessment of the quality of “dairy product enriched with air” (this is the explanation of the technical term “ice cream”) was excluded from the technological instruction.

And since 1990, ice cream has been produced according to TU (technical specifications). At the same time, a stream of imported ice cream in bright packaging began in Russia, but far from the best quality. Up to 42 thousand tons of ice cream per year entered the Russian market from Europe, mainly from Poland.

Surely this is a Polish ersatz, many Russians still remember. It had nothing to do with the ice cream we are used to, and it had a distinct "chemical" aftertaste. At this time, whey appeared in the domestic product instead of milk, animal oil was replaced by rapeseed, palm and soybean.

Today, according to the Association of Ice Cream and Frozen Food Producers, 80% of producers in Russia (240 out of 300) make ice cream from vegetable raw materials. Also, new types of ice cream began to include condensed milk, dyes, emulsifiers and stabilizers. In general, only memories remained about the taste of real "Soviet" ice cream ...

When asked what is the phenomenon of Soviet ice cream, which many have admired since childhood, the General Director of the Union of Ice Cream Workers of Russia said: “One can argue whether it exists or not. In fact, of course, we all remember the same ice cream. Before, after all, we didn’t have any other ice cream, except for creamy, milk, ice cream.

A pronounced milky taste is what distinguished Soviet ice cream. I advise you - select and buy ice cream made in accordance with GOST. This is the ice cream that was before.

The most favorite ice cream among Russians is ice cream. And also chocolate and vanilla, this is evidenced by the results of the survey.

Compared to Western specimens, domestic ice cream contains more nano-fat, so our ice cream is “fatter and sweeter”.

By the way, despite the hot weather, ice cream does not spoil. But technology, sometimes equipment breaks down. According to statistics, about 400 thousand tons of ice cream are produced and eaten in Russia annually. In winter, about 30% of ice cream is sold, but in the spring-summer period - the remaining 70%.

Russian love for ice cream has always amazed foreigners. Many of them could not understand how Russians can eat ice cream on the street in 15-degree frost. Yes, such is the Russian organism - and such is our love for this delicacy.

Let me add in conclusion that in 2011, over 600,000 tons of ice cream were produced (and, of course, eaten) in Russia alone. Half a million tons of ice cream a year is eaten by the population of our country! Yes, for mercy, do we eat so much meat? ..

Ingredients

• egg yolk - 3 pcs.;
• cream (fat) - 150 ml;
• sugar - 100 gr.;
• salt - 2 - 3 pinches;
• tomato paste - 100 grams.

Cooking method

1. Separate the yolks from the proteins, add sugar, salt and cream to them.
2. 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, remove the ingredients from the heat, cool slightly and beat well with a mixer for 5 minutes.
4. Combine the creamy mass with thick tomato paste. To do this, the ingredients should be placed in a special mold. Stir until it resembles airy caramel.
5. Send the resulting mass to the freezer. Freezing time depends on the amount of product in the container. Usually it is several hours.

Video

Let's remember the tastes of Soviet ice cream while watching this entertaining video.

Did you miss the bygone Soviet times? No problem. Homemade tomato ice cream will remind you of them. After all, it is not only original, but also tasty, rich in vitamins necessary for the body. This unique dessert is very popular in Japan.