Sigh… I think it is time to ring up my school mates and tell them loudly that it’s time for our next meet up!!! 🙂 One thing with nostalgia has to do with ice cream. Whenever we get a chance to sneak out of the school campus (definitely high risk!), we used to gorge up on some ice cream and sneak in back.
Once I got the hang of making ice cream at home, I have always wanted to try out much more flavors. Will definitely post some of them that I have made slowly and steadily. Despite the glitches in the smoothness of the ice cream, nothing can beat the feeling of eating ice cream made with your own hands. I have recently got myself an ice cream machine, but yet to open the box!!! Hopefully, soon!!!
I got this recipe from a cut out of one of the BBC Good Food issues that I had. It just asked to you “melon”, so I went ahead and used the big cantaloupe melon (Shamaam, as called in Arabic) that I had in my fridge and make this ice cream. Do refer to the notes below for a better tasting one!!!
- 3 tbsp custard powder
- 1 tbsp sugar
- 600 ml milk
- 150 ml single cream
- ¼ tsp vanilla essence
- 200 gm condensed milk
- 750 gm ripe melon, deseeded, flesh peeled, and pureed
- Blend the custard powder, sugar and 2 tbsp of milk to make a smooth paste.
- Boil the remaining water in a saucepan and heat until almost boiling, then gradually add it over the milk and mix well.
- Bring back to boil for 1 to 2 minutes.
- Cool for 5 minutes, then stir in the cream, condensed milk and vanilla essence.
- Pour this into a plastic container and freeze till half set - around 2 hours.
- Take it out from a freezer and transfer to a larger container. Beat until smooth, using an electric beater.
- Add the melon puree, whisk again and put into a plastic container. Freeze till done.
- To serve, keep it out of the freezer for about 15 minutes, scoop using an icecream scoop and serve!!!
2. As per the article, it says that this ice cream would stay good for 3 months. Mine lasted less than a week.