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Rockmelon Ice Cream

A soft, fragrant ice cream made without a churn. Egg yolks are beaten with sugar and orange juice until pale and fluffy, then cooked gently with milk over simmering water until slightly thickened. Dissolved gelatine is beaten in and the custard cooled to lukewarm before the cream is folded through and the mixture frozen until firm. Ripe rockmelon is pureed separately, and only a cup of it is used, since the melon holds a great deal of water and any more would make the ice cream icy. Passionfruit spooned over finishes it.
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Ingredients Method Notes

Ingredients
  

  • 1 tsp Gelatine
  • 1 tbsp Water
  • 2 Egg yolks
  • 1/4 c Sugar
  • 2 tbsp Orange juice
  • 1/3 c Milk
  • 300 ml Thickened cream
  • 1/2 Small ripe rockmelon
  • 2 Passionfruit

Method
 

  1. Sprinkle gelatine over water, dissolve over hot water. Beat egg yolks, sugar and orange juice until pale and fluffy. Put in top of double saucepan with milk, stir over simmering water until the mixture thickens slightly.
  2. Remove from heat, add dissolved gelatine, beat until mixture is lukewarm, add cream, mix well. Pour mixture into freezer tray, freeze until it is firm.
  3. Peel rockmelon, remove seeds, chop roughly, put into blender; blend until pureed. Measure rockmelon puree; use only 1 cup of the puree; water content in rockmelon is high and any extra puree will give an icy texture to the ice-cream. Spoon ice-cream into small bowl of electric mixer, beat until smooth and thick. Fold rockmelon puree and passionfruit pulp into ice-cream, pour into freezer tray, freeze until firm. If desired, top each serving with extra whipped cream and extra passionfruit pulp.

Notes

Source: Women’s Weekly Dinner Party Cookbook- page 2