CookEat Recipe
Muskmelon Ice Cream
Vanilla custard ice cream blended with the sieved flesh of ripe muskmelons.
Method
Steps
Step 1
Mix six egg yolks with 227 g icing sugar for five minutes.
Step 2
Bring 475 mL cream, 475 mL milk and one vanilla bean to a boil in a separate saucepan.
Step 3
Gradually stir the hot dairy into the yolks.
Step 4
Halve two ripe sweet orange-fleshed cantaloupes and remove all seeds.
Step 5
Scoop out all the flesh and press through a wire sieve into the uncooked vanilla custard. Mix well.
Step 6
Cook gently, stirring, for about five minutes without boiling, until the custard reaches 74 °C.
Step 7
Cool promptly to 4 °C or colder, remove the vanilla bean and pass through a fine conical strainer.
Step 8
Churn for about thirty minutes until firm. Keep the ice and rock salt outside the sealed food vessel.
Step 9
Keep frozen until serving.
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