One of the greatest joys of Summer is the bounty of fruits – mangoes, muskmelons, water melons and what not! Even if you were to eat only fruits for all meals, you wouldn’t get bored! And it would be so much healthy too!
One extremely underrated fruit is the Honey Muskmelon! It is a natural coolant thanks to its high water content, works for both folks on diet and off it, and is excellent for your skin! Did I mention that it is an excellent source of vitamins A and C?
Last week while we were in Nashik, we made the extra effort (believe me it was an extra extra effort for us) to wake up earlier than usual and trudge to the fruits and vegetable markets. And boy were we in for a surprise! The markets were bustling with fresh produce and at less than half price in Mumbai! The fruits market in Nashik has fruit specific sections – one was dedicated to Mangoes, one to Pomegranate and one to Melons! We picked up about 10 kilos of Melons (primarily because that was the minimum buying quantity, what with it being a wholesale market!).
In summers, picked fruits ripen very quickly, so we had to act fast. As soon as we made it back to Mumbai, there was only one thing on my mind! How do I convert all this fruit into a yummerty icecream!
Since the water content is very high, melons are excellent for making sorbets and even melon liqueur. Anyway, I digress!
You can puree one large or two small musk melons and use it with the custard base.
- 5-6 large Egg yolks
- 500 ml full cream milk
- 400 ml full cream
- Castor Sugar – 1/2 Cup
- 200- 250 ml of Musk Melon puree
- Make a custard base. Heat the milk and cream together in a thick bottomed pan, and let it simmer. Do not boil. Once simmered, keep it to cool. You could use an ice bath to allow the blend to cool faster.
- Whisk egg yolks with sugar and keep aside.
- Once the blend is cooled down, add the egg and sugar mix to it, stirring constantly, on low heat. This will not cook the eggs. Eventually eggs add to the creaminess of the ice cream.
- Once the custard is formed, add the melon puree to it, constantly stirring the mix. This will mix pretty quickly.
- Keep it aside to cool down
- Once cooled, pour the blend in an airtight container. You could use a Tupperware box too since it is airtight and hold the blend well. Once poured tap the box on the kitchen platform gently to ensure bubbles don’t form up
- Freeze the blend for 4 hours. After 4 hours, or once the blend has solidified, you can break it into pieces, and throw away the extra water that the blend will release. Water forms crystals in ice cream and gives a very water crunchy taste which is not nice!
- After that, whip the pieces in a blender / food processor, and keep to freeze again. Do this twice. This will ensure that no ice crystals form, and the final product will be rich and creamy.
- If you want, you can add some flavouring agent before the last freezing. This could be crushed spices like cardamom, cinnamon powder or even good old rum! But keep the rum quantity limited to half a teaspoon! Alcohol is an antifreeze and will interfere with the ice cream setting if the quantity is not right! Yes, I knew you were thinking about adding alcohol!
So there you have it! Simple homemade icecream! No preservatives, no artificial flavouring agents! Good for the kids and good for you too!