Tomato Ice Cream

This recipe was concocted by Master Gardener Jo Ann Kinzel and was served at a
home-grown tomato testing in Fresno sponsored by University of California. It
does sound a bit unusual, but one of the attendees wrote in to the Fresno Bee
requesting the recipe because she said it was so delicious!

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 and combine with evaporated milk and tomato pulp. Freeze in
an ice cream maker. Or freeze in open ice trays in a freezer by freezing once,
then processing the frozen mixture in a processor and refreezing.

Source:

rec.food.cooking, rec.food.recipes