Name: Eggless Tomato & Dry Ginger Ice Cream Recipe
Prep time: 120 min
Cook time: 480 min
Total time: 600 min
Ingredients: 3 Tomatoes (large, ripe red tomatoes); 1 cup Sugar (powdered); 1 tsp Salt (adjust to taste); 3 tbsp Milk Powder (nonfat or whole milk powder); 1/4 tsp Ginger Powder (dry); 2 cup Heavy Whipping Cream (cold, thick whipping cream)

Eggless Tomato & Dry Ginger Ice Cream Recipe

10 hours

1168 reads

4.58 from 7 votes

Fusion

About Eggless Tomato & Dry Ginger Ice Cream Recipe

Prepare to be amazed! This unique Eggless Tomato & Dry Ginger Ice Cream recipe offers a surprising twist on classic frozen desserts. Inspired by a rare Japanese tomato ice cream, this version blends the juicy sweetness of ripe tomatoes with the warm spice of dry ginger, creating a refreshing and unexpected flavor profile reminiscent of South Indian rasam, but delightfully sweet and creamy.

Forget everything you think you know about ice cream! This recipe is a fun culinary adventure, perfect for surprising family and friends with its unusual yet delicious taste. The vibrant tomato flavor combined with the subtle kick of ginger creates a truly unforgettable experience.

This eggless recipe is easy to follow and requires readily available ingredients. Get ready to elevate your dessert game and impress your guests with this innovative and delicious frozen treat. It's more than just dessert; it's an experience!

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Recipe Time & More

Prep2

Cook8

Total10

Calories137 kcal

Serves

Served AsDesserts

Recipe TasteSalty Sour Spicy Sweet Tangy

Ingredients

For the Tomato Puree

▢ 3 Tomatoes large, ripe red tomatoes

For the Ice Cream Base

▢ 1 cup Sugar powdered
▢ 1 tsp Salt adjust to taste
▢ 3 tbsp Milk Powder nonfat or whole milk powder
▢ 1/4 tsp Ginger Powder dry
▢ 2 cup Heavy Whipping Cream cold, thick whipping cream

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Instructions

Prepare the Tomato Puree

Blanch the tomatoes by dipping them in boiling water for 10 minutes. Remove the tomatoes and immediately plunge them into ice water to stop the cooking process. This makes peeling easier.
Peel the tomatoes and remove the cores.
Puree the peeled tomatoes in a blender until smooth. Strain the puree through a fine-mesh sieve to remove seeds and any remaining skin for a smoother ice cream.
Discard the seeds and keep the smooth tomato pulp aside.

Make the Ice Cream Base

In a mixing bowl, combine the tomato pulp, powdered sugar, salt, dry ginger powder, and milk powder.
Using a hand mixer or stand mixer, beat the mixture until completely smooth and well combined. This may take 8-10 minutes. Do not add any water.

Combine and Freeze

Gently fold in the cold heavy whipping cream until just combined. Avoid overmixing.
Pour the mixture into an airtight container and freeze for at least 1 hour.
After 1 hour, remove the ice cream from the freezer and whisk it vigorously to break up any ice crystals. This step is crucial for a smoother texture.
Return the ice cream to the freezer and freeze overnight, or until solid.

Serve and Enjoy

Scoop the Tomato & Dry Ginger Ice Cream into bowls or cones.
Garnish with a fresh tomato slice, if desired, and serve immediately.

Recipe Notes

Expert Tips for the Perfect Tomato Ice Cream

Use the ripest, sweetest tomatoes you can find for the best flavor. Heirloom varieties often work exceptionally well.
For an even smoother texture, you can pass the tomato puree through a fine-mesh sieve twice.
If your whipping cream isn't very cold, the ice cream might not freeze as well. Ensure both the cream and the bowl are well chilled.
Don't skip the step of whisking the ice cream after the initial freeze. This significantly improves the texture by breaking up ice crystals.