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.