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Muskmelon ice cream
Category : Snacks and refreshments, Fruits
Servings : 10
Time Taken : 30-45 mins
Rating :
Method
- Peel, dress, chop and mash muskmelon to pulp.
- Keep aside, refrigerated till required.
- Bring milk to boil, saving 1/4 cup to keep cold.
- Dissolve cornflour in cold milk, keep aside.
- Boil milk for approx.15-18 minutes.
- Gently pour in dissolved cornflour, stirring continuously.
- Boil on low, further 3-4 minutes.
- Take off fire, add sugar and vanilla essence.
- Stir till sugar dissolves, cool to room temperature.
- Cover with a plastic sheet or clingfilm.
- Set at highest freezer setting, till almost set, but not hard.
- Remove, chop and beat till fluffy.
- Beat cream a little, add to beaten icecream.
- Add muskmelon pulp, fold in gently.
- Transfer back to freezer as before.
- Freeze till well set.
- Scoop dollops and serve topped with kharbooja seeds sprinkled on top.
Ingredients:
1 small sweet muskmelon
1 litre whole fat milk
1 cup fresh cream
3/4 cup sugar
2 tbsp. cornflour
2 drops vanilla essence
1 small sweet muskmelon
1 litre whole fat milk
1 cup fresh cream
3/4 cup sugar
2 tbsp. cornflour
2 drops vanilla essence
RECIPES BY REHANA KHAMBATY
