Melon Ice Cream
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4
Ingredients
  • 6 ripe Sun Jewel melons or any ripe melon
  • 2 tablespoons local honey
  • 1 tablespoon freshly squeezed lemon juice
  • 2 cups whole milk
  • 1 cup heavy cream
  • 5 large egg yolks
  • 1 cup caster sugar
  • 1 vanilla bean
  • Fresh mint sprigs, for garnish
Instructions
  1. Slice the melons open and remove the seeds and membrane. Remove the melon pulp from the rind and cut into cubes. Puree in a blender until smooth. Add the honey and lemon juice. Place in a container, cover and refrigerate.
  2. In a medium-sized saucepan over low heat, combine the half and half and cream. Cook slowly and constantly stir as water vapor bubbles begin to reduce the mixture, about 10 minutes Remove from heat.
  3. In a large mixing bowl, beat the egg yolks until velvety adding the sugar gradually until infused in thick ribbons of smooth yellow. While slowly whisking the egg yolks introduce the hot cream gradually bringing the eggs to temperature. Pour the tempered eggs into the saucepan combining with the entire cream mixture over low heat. Continue cooking the custard on low heat while stirring being careful not to let it boil. After 10 minutes, test to see that it coats the back of a spoon and stop the cooking and remove from heat.
  4. Into an ice-cold metal mixing bowl, strain the custard through a very fine mesh strainer to remove any bits of egg. Slice open the vanilla bean pod and remove the pulp to combine with the custard. Set aside to cool for 5 minutes, whisking once every minute.
  5. Once the mixture is completely cooled, cover with a plastic wrap directly over the mixture and place in the coldest part of the refrigerator for two hours or as long as overnight.
  6. Remove the custard and strain over a fine mesh strainer. In a mixing bowl, combine with the pureed melon mixture.
  7. Place the mixture into a well-chilled container of your ice cream maker and freeze according to the instructions.
  8. Serve in individually chilled bowls garnished with a sprig of mint, or for a dramatic presentation, scoop the ice cream into the hulled-out cavity of Sun Jewel melon halves.
Notes
More so than most recipes, good quality ice cream is only as good as the ingredients used to make it; cut corners and it will be sub-par. Use fresh whole cow’s milk, free-range eggs, and real vanilla bean, and you’ll taste the difference. I urge you to use honey made locally in your area; the proven health benefit is only one of the reasons it makes sense. Sun Jewel melons can be hard to find; feel free to substitute any melon such as honeydew or cantaloupe. All melons are not created equal and it goes without saying that any fruit that is the focus of ice cream must be especially ripe and sweet.
Recipe by Acadiana Table at https://www.acadianatable.com/?p=8159