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Honeydew ripple ice cream
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Prep Time:
210 minutes
Cook Time:
Total Time:
210 minutes
Cool and creamy honeydew sorbet swirls with luxurious vanilla ice cream for the perfect refreshing summer treat.
Ingredients:
  • 300ml thickened cream
  • 300ml milk
  • 5 large egg yolks
  • 165g caster sugar
  • 500g honeydew melon
  • 110g caster sugar
  • 2-3 drops green food colouring (optional)
Instructions:
  • In a saucepan, gently heat cream and milk over medium heat until almost boiling. Remove from heat and let sit for 20 minutes. Skim off any skin that has formed on the surface before proceeding.
  • In a bowl, combine yolks, sugar, and a pinch of salt. Use electric beaters to whip for approximately 3 minutes until the mixture becomes thick and pale. Slowly incorporate the cream mixture, then transfer to a clean pan over low heat. Cook and stir continuously with a wooden spoon for about 10 minutes until the custard thickens enough to coat the back of the spoon.
  • Transfer the mixture into a bowl and place plastic wrap directly on the surface to prevent a skin from forming. Allow it to cool for approximately 1 hour, then refrigerate for a minimum of 2 hours.
  • While the Vanilla ice cream custard is chilling, prepare the honeydew sorbet. Blend honeydew melon, caster sugar, and optional green food coloring until smooth. Churn the sorbet in an ice cream machine until thick, then freeze it while you churn the chilled vanilla custard. (refer to notes)
  • Mix vanilla ice cream and 1 cup of sorbet in a large container, swirling with a skewer. Freeze for approximately 3 hours until firm.

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