Muskmelon Ice Cream

Ingredients:

• 1 small sweet muskmelon
• 1 lt whole fat milk
• 1 cup fresh cream,
• 3/4 cup sugar
• 2 tbsp. corn flour
• 2 drops vanilla essence

Method:

• Peel, chop and mash muskmelon to pulp.
• Keep aside, refrigerated till required.
• Bring milk to boil, saving 1/4 cup to keep cold.
• Dissolve corn flour in cold milk, keep aside.
• Boil milk for approx.15-18 minutes.
• Gently pour in dissolved corn flour, stirring continuously.
• Boil on low, for 3-4 minutes. Take off fire, add sugar and vanilla essence.
• Stir till sugar dissolves, cool to room temperature. Cover with a plastic sheet or cling film.
• Set at highest freezer setting, till almost set, but not hard.
• Remove, chop and beat till fluffy.
• Beat cream a little, add to beaten ice cream.
• Add muskmelon pulp, fold in gently.
• Transfer back to freezer as before.
• Freeze till well set.
• Scoop dollops and serve topped with kharbooja seeds sprinkled on top.