Melon ice cream recipe

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serves: 6 - 8
Skill: medium
Prep: 20 min

Nutrition per portion

Fat 219g 313%
  -  Saturates 9g 45%
Salt 6g 100%
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  • A wonderfully refreshing ice cream that’s made using custard powder and condensed milk – it’s based on a recipe first featured in Woman’s Weekly in 1958


    • 3 level tbsp custard powder
    • 1 level tbsp caster sugar
    • 600ml (1 pint) milk
    • 150ml (¼ pint) single cream
    • ¼ tsp vanilla essence or extract
    • 200g (7oz) condensed milk (from a 397g can)
    • 750g (1½lb) ripe melon (we used a cantaloupe), deseeded and flesh puréed


    • Blend the custard powder, sugar and 2 tbsp of milk in a bowl, to make a smooth paste. Pour the rest of the milk into a pan and heat until almost boiling, then gradually pour the warm milk on to the custard paste, stirring all the time.

    • Pour it back into pan and boil slowly for 1-2 mins. Take off the heat. Cool for 5 mins, then stir in the cream, vanilla and condensed milk. Cool. Pour into a plastic container and freeze until half-frozen. This will take about 1½ hours. Take out of the freezer and transfer to a large, chilled bowl. Beat until smooth, using electric beaters.

    • Add the melon purée, whisk again and put into a plastic container and freeze. It will keep for 3 months.

    • To serve: Remove from freezer about 15 mins before serving and use an ice-cream scoop to make scoops. Serve in sundae glasses.

    Top tip for making Melon ice cream

    The original recipe gave a basic vanilla ice cream recipe with variations for raspberry ripple, mincemeat or brown bread flavours!

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