Melon ice cream

Name: Melon ice cream
Ingredients: 1/2 melon (500 g flesh); 3 tablespoons honey; 200 ml cream; 2 tablespoons caramel sauce; 20 g chocolate

Dessert - Melon ice cream by Ariadna P. - Recipia

Melon ice cream is blended with honey and cream, then chilled until it has a smooth texture. It keeps its fragrant melon flavor and is served with caramel and chocolate; it’s one of the ice creams I make often while melon is in season. I choose a melon by its sweet smell near the stem. Preparation: 15 minutes. Cooking: 0 minutes. Resting: 4 hours. Total time: 4 hours and 15 minutes. Servings: 4. Approximately 240 kcal and 3 g protein per serving.

Ingredients

1/2 melon (500 g flesh)
3 tablespoons honey
200 ml cream
2 tablespoons caramel sauce
20 g chocolate

Preparation

1. Peel and seed the melon, cut the flesh into small cubes and weigh out 500 g. 2. Put the flesh in a food processor with the honey and cream. Blend until smooth. 3. Pour the mixture into the bowl of the ice cream maker and put the bowl in the freezer for 4 hours. Take it out every hour and stir well, until the mixture has the texture of smooth ice cream. 4. Serve with caramel sauce and grated chocolate.

Notes

Cream contains dairy; for a dairy-free version, you can use 200 ml full-fat coconut cream instead, with its distinctive flavor. When serving, a spoonful of caramel and grated chocolate go well with plain biscuits. The texture is closer to a very cold smoothie than to firm, elastic ice cream. Keep it in a sealed container in the freezer; after a night it firms up and is easier to scoop after a few minutes on the counter. A ripe melon smells sweet near the stem and gives very slightly when you press there. If the flesh is very juicy, drain it in a sieve for a few minutes before blending, so you don’t add too much juice. An overripe melon can have soft, mealy flesh, and its flavor is less fresh after freezing. Don’t rush the stirring when you take the bowl out: scrape the sides and bottom well, where it starts to freeze first.