Muskmelon Icecream
Servings - 6
INGREDIENTS
Muskmelon - 1 kilogram
Muskmelon pulp - 410 grams
Warm milk - 100 milliliters
Custard powder - 2 tablespoons
Milk - 350 milliliters
Rock sugar - 1 tablespoon
Almonds - 1 tablespoon
Pistachios - 1 tablespoon
Pomegranate - 120 grams
Muskmelon pulp - 160 grams
PREPARATION
1. Place 1 kilogram muskmelon on a board and use a spoon to remove the pulp into a bowl.
2. In a blender, add 410 grams muskmelon pulp and blend until smooth. Keep aside.
3. In a separate bowl, add 100 milliliters warm milk and 2 tablespoons custard powder. Mix well to combine and keep aside.
4. In a pan, bring 350 milliliters milk to a boil. Add custard mixture and cook while stirring for 5–8 minutes, until it thickens.
5. Add 1 tablespoon rock sugar and stir well. Remove from the heat and cool for 10 - 15 minutes.
6. Once the mixture has cooled, add 1 tablespoon almonds, 1 tablespoon pistachios, 130 grams pomegranate, 160 grams muskmelon pulp and blended pulp. Mix well to combine.
7. Pour the prepared mixture into the empty muskmelon shell and cover it. Freeze overnight.
8. Once fully frozen, place the muskmelon on a board and slice it.
9. Serve.
