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Citrus Fruit Ice-Cream With Melon Balls

Ingredients

500ml buttermilk

60g sugar

juice of 1 lemon

3 tbsp water

200ml cream; at least 30% fat

In addition

1/2 honeydew melon

1/2 rockmelon

lemon leaves


Method

Put the sugar into a pan with the lemon juice and water and boil to a syrupy consistency, then leave to cool.

Mix the buttermilk with the syrup, stir in the cream, put into an ice cream maker in two portions and freeze.

Alternatively put into a large, shallow dish and put into the freezer for 3 hours, stirring vigorously every half hour. Then transfer to a Le Creuset Terrine lined with cling wrap and freeze for a further 2 hours.

Meanwhile cut melon balls from different melons (honeydew and rockmelon) using a melon baller.


Serves 6-8

Last modified on Monday, 03 December 2012 15:24
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