Return to Main Recipes Page/Return to Home Page

Ice Cream, Honeydew (D, KLP)
Source: Dallas Morning News
Serves: 6 (Yield: 3 cups)

1 honeydew melon
3/4 cup sugar
3 tablespoons lemon juice
Pinch of salt
3/4 cup vanilla ice cream

Let the melon ripen at room temperature until it feels quite soft and smells ripe (at this stage it would be too ripe to serve sliced as fresh fruit). Peel it and cut into 1" chunks. Puree in a food processor.

Measure 4 cups. Add sugar, lemon juice, and salt. Stir until the sugar dissolves. Pour into a 9"x9" pan and freeze until just firm.

Spoon into food processor and add vanilla ice cream. Process until smooth. Package in covered plastic containers. Return to freezer. Allow to stand 10 minutes at room temperature before dipping.

Posted by Barbara Berner

Nutritional Info Per Serving: N/A