Melon Ice Cream – easy, quick recipe, no ice cream machine needed. In no more than 15 minutes to prepare and you can have a refreshing ice cream full of flavor and summer fruit.
Source: Home Cooking Adventure
Ingredient:
Make ice cream about 1/2 pound
1 pound (500 g) cantaloupe pulp
3 egg yolks
1/2 cup (100g) sugar
1 cup (240g) cream
1 teaspoon vanilla extract
Direction:
1. Place the melon pulp in the bowl of a food processor or blender and process until smooth.
2. Mix egg yolks with sugar and vanilla until thick, creamy and light yellow in color. You can also do it on a double boiler.
3. Beat cream in a separate bowl until stiff peaks form. Pour cream over the egg yolk mixture.
4. Add the melon puree and stir to combine.
5. Transfer to a storage container with a lid and place in the freezer.
6. Freeze at least 4 hours or overnight.
7. Thaw ice cream for 8 to 10 minutes at room temperature before using.
