Plum sorbet

Melon ice cream

• 600 GRAM PLUMS, stoned and halved
• 75 GRAM SUGAR
• 2 BOLLS PRESERVED GINGER cut
• 1 TSP CINNAMON
• 4 TBSP CREAM

• 1/2 MELON, peeled and cubed
• 1/2 CUP CREAM
• 1/2 GLASS WHITE WINE
• 100 GRAM SUGAR
• 2 EGGS

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.