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Print this Recipe    Tomato Icecream

Tomato Ice Cream

1 tablespoon unflavored gelatin
6 tablespoons lemon juice
1 cup whole milk, heated
3/4 cup honey
12-ounce can unsweetened evaporated milk
1 cup well-strained tomato pulp

Make pulp by 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.

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