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Tomato Ice Cream

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ready in: 1-2 hrs
serves/makes:   6

recipe id: 28503

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


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!

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.

added by Shyperson100 nospam


260 calories, 6 grams fat, 50 grams carbohydrates, 6 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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