Discard water and peel the tomatoes. Discard the seeds and reserve the pulp.
Churn the tomato pulp, sugar, ginger powder and milk powder into a smooth paste (without adding any water).
Fold in the cream and honey and whisk gently for 10 mins till smooth.
Freeze in an air tight plastic container.
When a bit frozen, take out and whisk slowly for 10 more mins and refreeze.
Freeze overnight.
Scoop out and serve on fruit salad with nuts, or serve plain.
You can add a drop of pink colour to the ice cream mixture for added colour.
Bawarchi of the Week
Sushmita!
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.
