Melon Icecream
Servings 1 .5 ltrs
Ingredients
- 3 tbsp custard powder
- 1 tbsp sugar
- 600 ml milk
- 150 ml single cream
- 1/4 tsp vanilla essence
- 200 gm condensed milk
- 750 gm ripe melon deseeded, flesh peeled, and pureed
Instructions
- 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!!!
Notes
1. If you are using Shamaam like I did, ensure that you peel the skin thick, otherwise it leaves a slightly bitter after taste. Despite this, the ice cream was wiped clean by my colleagues, even though my brother and daughter didn't have it much due to the slight bitterness. I am not saying it is a bad thing, it did taste nice and I liked it!
2. As per the article, it says that this ice cream would stay good for 3 months. Mine lasted less than a week.
2. As per the article, it says that this ice cream would stay good for 3 months. Mine lasted less than a week.