The last couple of days have been a mix of sun and proper rain and thunders. Crazy weather…
Nevertheless, I still feel like summer and refuse to let it go just yet! Therefore, here is my summery recipe of melon ice cream.
Melon Ice Cream (around 1 liter)
- 500 g melon
- 1/2 can of condensed milk
- 1 egg
- 150 ml double cream
- 2 tbsp of sugar (optional)
- Choose a small ripe melon. This will assure that your ice cream will be sweeter. I’m not an expert on choosing melons but some tips I’ve been taught are: (1) smell it because, as some type of melons get ripe, they tend to have a stronger smell; and/or (2) press its base gently to check if it is soft (ripe) or hard (unripe).
- Peel the melon and cut it into pieces. In a blender turn it into a pulp.
- In a bowl mix the melon pulp with the condensed milk and the egg.
- Whisk the cream into a thick whipped cream. In case the melon isn’t very sweet you may add the sugar to the cream.
- Mix the cream with the remaining mixture.
- Put the ice cream mixture into a tupperware suitable for frizzing and place it in the freezer. You can also use a bowl covered with aluminum foil or an ice cream machine if you have one.
- To avoid ice crystals in the ice cream give it a good whisk every hour during the freezing period. It will be ready to serve once it freezes.