Melon Ice Cream with Blueberries and Candied Walnuts

Preparation info
  • Serves

    6 to 8

    (Makes 1 Quart)
    Appears in
    Everything on the Table

    By Colman Andrews

    Published 1992

    • About


    • 2 to 3 cups coarsely chopped very ripe melon (e.g., cantaloupe, honeydew, crenshaw)
    • 2 eggs


    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 crea