Coffee ice cream

Melon ice cream

• 1 1/2 CUP MILK
• 1 1/2 CUP CREAM, whipped
• 2 TBSP GROUND COFFEE
• 6 TBSP BROWN SUGAR
• 3 EGG YOLKS

• 1 SMALL MELON, peeled, cleaned and cubed
• 1 1/2 CUP CREAM, whipped
• 6 TBSP SUGAR
• 4 EGG YOLKS
•  5 TBSP GINGER SYRUP
•  2 TBSP LEMON JUICE

Bring the milk to the boil with the coffee and the sugar. Simmer for a few minutes, strain the mixture. Beat the egg yolks for a couple of minutes, add the coffee-milk and stir. Heat this mixture slowly whilst stirring until it thickens, do not boil. Allow the mixture to cool down, then add the whipped cream. Put the mixture in the freezer for 4 hours, stir every hour.

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Bring the melon slowly to the boil with the sugar and simmer until the melon has become soft; puree the mixture with a fork and add the egg yolks. Heat this mixture slowly whilst stirring until it thickens, do not boil. Allow this to cool down and add the remaining ingredients. Put the mixture in the freezer for 4 hours, stir every hour.

The Worldcook website also contains a recipe for melon ice with white wine.