Ingredients

The following ingredients have 7 Servings
  • 3 level tbsp custard powder
  • 1 level tbsp caster sugar
  • 600ml (1 pint) milk
  • 150ml (¼ pint) single cream
  • ¼ tsp vanilla essence or extract
  • 200g (7oz) condensed milk (from a 397g can)
  • 750g (1½lb) ripe melon (we used a cantaloupe), deseeded and flesh puréed

Instruction

  • Blend the custard powder, sugar and 2 tbsp of milk in a bowl, to make a smooth paste. Pour the rest of the milk into a pan and heat until almost boiling, then gradually pour the warm milk on to the custard paste, stirring all the time.
  • Pour it back into pan and boil slowly for 1-2 mins. Take off the heat. Cool for 5 mins, then stir in the cream, vanilla and condensed milk. Cool. Pour into a plastic container and freeze until half-frozen. This will take about 1½ hours. Take out of the freezer and transfer to a large, chilled bowl. Beat until smooth, using electric beaters.
  • Add the melon purée, whisk again and put into a plastic container and freeze. It will keep for 3 months.
  • To serve: Remove from freezer about 15 mins before serving and use an ice-cream scoop to make scoops. Serve in sundae glasses.