The Market Melon Ice Cream from The Great Ice Cream Book by Jon Croft
Cut the melon in half and remove the pips. Scoop out the flesh and liquidise to a purée. Make up to ½ pint (275 ml.) with water. Put into a pan with the sugar and heat to dissolve. Bring to the...
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Cooking tools:
- Blender
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
Ingredients
- 8 fl.oz. (225 g.) double cream
- 1 ripe honeydew melon, about 1 lb. (450 g.) in flesh
- 4 oz. (125 g.) castor sugar
- juice 2 lemons
- juice ½ lime
- pinch ground ginger
- 2 measures Midori melon liqueur
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