Ingredients

The following ingredients have 4 Servings
  • 24 oz half and half
  • 1/4 teaspoon fine grain salt
  • 10 oz horned melon puree (2 horned melons) *see notes
  • 1 large navel orange (juiced and zested)
  • 1 teaspoon lemon juice
  • 2 teaspoons corn starch
  • 7.5 oz (1 cup) granulated sugar

Instruction

  • In a large sauce pan, bring the half and half and salt to a boil. Watch it carefully so it doesn't boil over, and let it boil until it has reduced by 25%. When finished, it should weigh 18 oz (2.25 liquid cups).
  • Strain through a fine mesh strainer into a large metal bowl placed on top of an ice bath and stir occasionally until it's cool.
  • Meanwhile, bring the puree, orange juice, orange zest, lemon juice, corn starch and sugar to a boil, whisking constantly.
  • Allow the puree to boil for about 10 seconds, whisking constantly, to cook off any starchy taste and to let the mixture thicken.
  • Strain through a fine mesh strainer into the same bowl that the half and half is in.
  • Stir the mixture together until very cold, about 45 degrees F. If needed, add more ice to the ice bath.
  • Cover and refrigerate the mixture for about an hour, or until the temperature is about 38 F.
  • When chilled, strain the mixture once more through a fine mesh strainer and churn in an ice cream maker according to the manufacturer's instructions.
  • When the ice cream is the consistency of soft-serve, pack into a quart sized container and press plastic wrap onto the surface of the ice cream. (This will help prevent ice crystals from forming.)
  • Put a lid on your container and freeze for at least 4 hours before serving.