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Melon Ice-cream

Yields1 Serving

 300 ml Cream
 175 g Castor Sugar
 1 Large Melon, deseeded, peeled and cubed
 1 Small Sprig of Mint
1

In a medium saucepan, heat the cream and sugar until the sugar is dissolved. Remove from the heat.

2

Place the melon and the mint in a food processor and blitz on high until the fruit is completely smooth.

3

Turn the processor down to the lowest setting and pour the cream onto the melon. Blitz until smooth.

4

Set up your ice cream machine and start the churn blade.

5

Pour the melon mix into the ice cream machine and churn for 45 minutes.

6

Transfer the ice-cream to a freezer proof container and freeze for at least 5 hours before serving.