This is a very delicate ice cream that can be made with many types of exotic melons, but one that I find particularly nice with honeydew.
Choose a melon that is sweet and ripe but not so ripe that the flesh is watery, translucent, or mushy. To judge a melon for sweetness, smell the round spot opposite the stem end; it will taste exactly as sweet as it smells.
You will need a literal pound of flesh (melon flesh, that is) for this recipe. For safety, start with a melon that we