Print Options:
Font Size
Font Style
Page Size

Shopping List Only
Color
Print Nutrition?


Design:
No DesignImage1Image2Image3Image4Image5Image6Image7Image8Image9Image10Image11

Note: if the design does not show up when you print, check your printer settings for "allow background printing"



Go Click to print Click To Print
Return To Recipe Return to Recipe
Add Your Own Notes



CDKitchen

Tomato Ice Cream
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6    |   Ready In: 2-5 hrs

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

Directions:
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.

NOTE: 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!

Recipe Location: https://www.cdkitchen.com/recipes/recs/37/Tomato_Ice_Cream9310.shtml
Recipe ID: 28503

Nutrition:
per serving: 260 calories, 6g fat, 50g carbohydrates, 6g protein.

Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!

This recipe is from CDKitchen https://www.cdkitchen.com
© 1995-2026 CDKitchen, Inc.