Citrus Ice Cream with Melon Balls
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 5 h. 20 min.
Ready in
Ingredients
for
8
- Ingredients
- 2 cups Lemon Buttermilk
- ¼ cup sugar
- 1 lemon (juice)
- 3 Tbsps water
- ⅞ cup cream (at least 30% fat)
- In addition
- ½ honeydew melon
- ½ Cantaloupe
- Lemon leaf
Preparation
Kitchen utensils
1 Cutting board, 1 Fine grater, 1 Small knife, 1 Citrus juicer, 1 Teaspoon, 1 Small pot, 1 Brush, 1 Aluminum grilling pan
Preparation steps
1.
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.
2.
Alternatively put into a large, shallow dish and put into the freezer for 3 hours, stirring vigorously every half hour. Then transfer to a rectangular container lined with clingfilm and freeze for a further 2 hours.
3.
Meanwhile cut melon balls from different melons (honeydew and cantaloupe) using a melon baller.
4.
When frozen, turn the ice cream out onto a platter, pull off the clingfilm and serve garnished with melon balls and lemon leaves.
