Ingredients:
1 large melon (honeydew or cantaloupe)
3 large egg yolks
½ cup granulated sugar (adjust depending on melon sweetness)
1 cup heavy whipping cream
1 teaspoon vanilla extract
Instructions:
Prepare the Melon Purée:
Peel and dice the melon into cubes.
Blend the melon in a food processor or blender until smooth.
Taste the purée—if the melon isn’t sweet enough, stir in a bit of sugar to balance the flavor.
Make the Egg Base:
In a mixing bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until the mixture turns pale yellow and creamy.
For food safety and a thicker consistency, gently heat the mixture over a double boiler while whisking constantly. Be careful not to overheat to avoid scrambling the eggs.
Whip the Cream:
In a chilled bowl, whip the heavy cream until it forms stiff peaks. It should hold its shape but remain smooth and airy.
Combine Everything:
Carefully fold the whipped cream into the cooled egg mixture with a spatula.
Stir in the melon purée until the mixture is well blended and smooth.
Freeze the Ice Cream:
Pour the mixture into a freezer-safe container and smooth the surface.
Freeze for at least 4 hours or overnight, until the ice cream is firm.
Serve and Enjoy:
Scoop into bowls or cones and savor your refreshing, fruity melon ice cream!