• 2 to 3 cups coarsely chopped very ripe melon (e.g., cantaloupe, honeydew, crenshaw)
• 2 eggs
• ⅔ cup granulated sugar
• 2 cups heavy cream
• 1 lime
• 1 cup candied walnuts*
• 2 cups fresh blueberries

Purée melon in a food processor or blender.

In a large mixing bowl, beat eggs and sugar together until thick and creamy. Add cream and puréed melon and continue beating until mixture takes on the light color of the melon.

Process in an ice cream maker according to manufacturer’s instructions.

Freeze 1 to 2 hours before serving.

To serve, place a scoop of ice cream in each of 6 or 8 bowls and squeeze a few drops of lime juice on top. Divide walnut pieces evenly among the bowls, sticking them into the ice cream, then scatter blueberries over each serving.