1.Place the water in small heatproof jug; sprinkle over gelatine. Stand jug in small saucepan of simmering water, stirring, until gelatine dissolves.
2.Meanwhile, place evaporated milk in medium saucepan; bring to the boil. Remove from heat; stir in honey and gelatine mixture. Transfer mixture to medium bowl; cool to room temperature.
3.Beat buttermilk in small bowl with electric mixer until frothy; transfer to large jug. Beat evaporated milk mixture in large bowl with electric mixer until light and frothy. Gradually beat in buttermilk until combined.
4.Pour mixture into 2-litre (8-cup) metal container. Cover tightly with foil, freeze 3 hours or overnight.
5.Beat ice-cream in large bowl with electric mixer until smooth. Return to container, cover; freeze for further 3 hours or until firm. Alternatively, churn icecream in an ice-cream machine according to manufacturer’s instructions.
6.Meanwhile, to make fruit salsa, combine all fruit in large bowl.
7.Serve ice-cream with fruit salsa.