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Tomato Ice Cream


Tomato Ice Cream

1 tablespoon unflavored gelatin

6 tablespoons lemon juice

1 cup whole milk, heated

3/4 cup honey

1 (12-ounce) can unsweetened evaporated milk

Tomato Ice Cream

1 cup well-strained tomato pulpmade from blending 1 large or several medium ripe tomatoes in a processor and straining the pulp

Soften gelatin in lemon juice

Add hot milk to dissolve the gelatin.

Stir honey into the hot mixture

Combine with evaporated milk and tomato pulp.

Freeze in an ice cream maker, or you can also freeze it in open ice trays

Process the mixture in a processor and re freeze