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 pulp
made 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 freeze in open ice trays
freeze once,
Process the mixture in a processor
Refreeze
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