Add 4 tablespoons of water to all ingredients
except the cream and bring this to the boil. Cook for 20 minutes on
low heat and puree the mixture. Add the cream. Freeze for at least 4 hours, stir every hour, or use an ice
cream making machine. Puree the ice cream again shortly half an hour
before serving and put it back into the freezer.
Puree the melon. Mix
the white wine and the eggs with the sugar and the cream and heat this
mixture au bain marie or in the microwave (stir each 30 seconds) until
it becomes thick; add this to the melon puree. Freeze
for at least 4 hours, stir every hour, or use an ice cream making machine.
The Worldcook website also contains a recipe for
melon ice with ginger syrup.