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
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