Melt the gelatin into the warm water. Keep stirring it till completely melted.

Heat the evaporated milk in a saucepan. As it starts to boil on the sides, switch off the flame.

Add the gelatin water and the honey and whisk till well combined. Set aside to cool.

Beat the buttermilk in a bowl till frothy.

Beat the evaporated milk till all fluffed up.

Add the frothy buttermilk into the evaporated milk and beat till combined.

Pour into a two liter glass pan, cover with cling film.

Keep in the freezer for 3 hours.

Pull out, beat the ice-cream till well mixed and then freeze overnight to set.

Serve with a generous serving of fruits! I just served it with some pomegranate seeds!