Honey Buttermilk Ice Cream With Fruit Salsa - cooking recipe

Ingredients

2 tsp powdered gelatin
1 2/3 cups low-fat evaporated milk
1/2 cup honey
1 2/3 cups buttermilk, whisked until frothy
1 None small pineapple, peeled, cored, roughly chopped
1 None large mango, peeled, pitted, roughly chopped
3 None kiwis, peeled, roughly chopped
9 oz strawberries, roughly chopped

Preparation

Bloom gelatin in 1/4 cup cold water for 5 mins.
Meanwhile, bring evaporated milk to a boil. Remove from heat and stir in honey. Let cool slightly then add bloomed gelatin. Let cool to room temperature.
Beat evaporated milk mixture until light and frothy. Gradually beat in buttermilk until combined. Transfer to a 2 quart metal container, cover tightly with foil and freeze for 3 hours or overnight.
Transfer frozen ice cream to a mixer and beat until smooth. Return to container, cover and freeze for 3 hours, or until firm. Alternatively, churn in an ice cream maker according to manufacturer's instructions.
Meanwhile, to make fruit salsa, combine all fruit in a large bowl. Serve with ice cream.