Geranium and Melon Ice Cream

The taste of this ice cream is beautifully balanced – a succession of melon, honey, milk, and scented geranium. I sometimes serve it in a solid ice bowl, splashed with the yellows and pinks of flowers embedded in the ice.


  • 6 sweet geranium leaves
  • 600 ml/1 pint milk
  • 175 g/6 oz clear honey
  • 4 egg yolks
  • 225 g/8 oz Ogen or Galia melon flesh
  • 300 ml/½ pint double cream


Place the geranium leaves in a pan with the milk. Bring gently to the boil. Whisk together the honey and egg yolks in a bowl and pour on the boiling milk, stirring constantly. Set the bowl over a pan of simmering water, making sure that the base does not touch the water. Stir for about 5 minutes, until the custard thickens and will coat the back of the spoon. Remove from the heat and strain. Leave to cool.

Chop the melon flesh roughly and purée in a processor or blender, then whisk into the custard. Mix in the cream. Churn or beat by hand as it freezes.

Move the ice cream from the freezer to the fridge about 20 minutes before serving.