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 weighs nearly twice that amount. Use only the very sweet flesh, not the less flavorful layer that hugs the rind.
This ice cream won’t hold. Mix and freeze it in the morning for serving that night.
Serving Suggestions: I like this ice cream with cookies, particularly Crystallized Ginger Butter Squares. Another delicate butter cookie, a simple lemon cake, or a very thin caramelized apple tart would also partner it well.
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