It's melon season and it's also ice cream season. So how about melon ice cream? Why not. We even found a recipe in an ice cream cookbook that inspired us. Here's our version, approved by Hattie.
2 cups melon puree
2 cups cream or mix of cream and milk
7.5 oz honey
Cut one melon in half. Remove seeds and peel; cut into chunks. Using an immersion blender or blender, puree. Measure out two cups. Put the rest in the freezer to use another time for ice cream or for making smoothies. Add the dairy and the honey. Puree again to make sure it is all well blended. Thoroughly chill before freezing according to your ice cream maker.
Next on the agenda - watermelon popsicles.
Next on the agenda - watermelon popsicles.
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