Melon and honey ice cream

melon and honey ice cream 1

Melon and honey ice cream. Because it’s summer. Because I had half a melon left after making a delicious melon and strawberry salad with bacon and feta. Because I can make myself believe it’s healthy … it contains fruit and honey after all. And well, because it’s ice cream!

melon and honey ice cream 2

melon and honey ice cream 3


250 ml full cream milk

500 ml cream

150 g sugar

2 tablespoons honey

4 egg yolks

Pinch of salt

Half a melon (cantaloupe)


  1. Warm milk, sugar, honey, half the cream and salt in a saucepan.
  2. Let it cool for 30 minutes to room temperature.
  3. In a separate bowl, whisk the egg yolks.
  4. Slowly pour the milk mixture into the eggs while whisking continuously.
  5. Pour back into the saucepan and heat. Stir with a spatula and scrape the bottom of the pan to form a custard. When the spatula is covered when removing it from the mix, the sauce is ready.
  6. Pour the mixture through a strainer and add the rest of the cream.
  7. Chill for 12 hours.
  8. Blitz the melon in a blender and set aside.
  9. Churn your ice cream according to your machine’s specifications.  Add the melon mid-freezing.

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