Tomato Ice Cream

2 servings

180 minutes

The recipe is taken from Irina Chadeeva's book "Ice Cream". "Now you can find many memories of tomato ice cream on the Internet, but they all agree on one thing: the taste was very unusual. For some, this ice cream became their favorite for life , and some considered it the most tasteless of all. But now you can put everything in its place - you have a chance to try this amazing ice cream.

Energy value per serving

• Calories: 711.2
• Proteins: 7.2g
• Fats: 1.9g
• Carbohydrates: 169.8g

Ingredients

• Tomato puree: 250 g
• Sugar: 240 g
• Invert syrup: 80 g
• Water: 430 ml
• Agar-agar: 2 g
• Lemon juice: 1 tbsp

Cooking steps

1. Mix 330 grams of water with sugar and inverted syrup, bring to a boil, and add tomato puree, stirring.

   Required ingredients:

   • Water: 430 ml
   • Sugar: 240 g
   • Invert syrup: 80 g
   • Tomato puree: 250 g

2. Pour 100 grams of water into agar, bring to a boil, boil for a minute, and add the thickened liquid to the prepared tomato base. Pour in lemon juice, stir, and cool while constantly stirring.

   Required ingredients:

   • Agar-agar: 2 g
   • Water: 430 ml
   • Lemon juice: 1 tablespoon

3. Chill the mixture in the refrigerator for 4 hours, strain it, and freeze in an ice cream maker for 40-50 minutes. Distribute the soft ice cream into cups and freeze.