This is a very simple ice cream. It doesn’t even require an ice-cream maker, although you can run it through one if you like, as I did. The cool, crisp and clean favors are magnificent on a hot day.
Take one honeydew melon and cut it in half, then slice, cut, cube and freeze on a cookie tray for at least 6 hours.
Separately, whisk together 1/2 cup of sugar and 3/4 cup heavy cream. Set aside.
Then mince up about 2 tablespoons of fresh mint leaves.
Put half of the fruit in a food processor outfitted with a chopping blade and let it run until it’s a frozen puree. You may need to scrape down the sides once or twice. Then, while the food processor is running, add the juice of 1/2 a lime and slowly pour in the milk and sugar mixture and let the machine run until everything is well incorporated.
Without the ice cream maker: gently mix in the chopped mint, pour into a container and freeze for at least 4 to 6 hours.
If using the ice cream maker: turn on the machine, pour in the ice cream and add the mint. Allow the machine to run for at least 10 minutes, or according to the manufacturer’s directions. Then transfer to a container and freeze for at least 4 to 6 hours.
Honeydew-Lime-Mint Ice Cream
- 1 3# honeydew melon
- 3/4 cup heavy cream
- 1/2 sugar
- juice of 1/2 lime
- 2 tablespoons fresh mint, chopped
Enjoying a sunny day!
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