Melon Ice Cream with Blueberries and Candied Walnuts

Preparation info

  • Serves

    6 to 8

    (Makes 1 Quart)

Appears in

Everything on the Table

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
  • 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.

* Use commercially prepared candied walnuts, available at specialty stores and some Chinese markets. Or toss walnut halves with 2 tablespoons sugar and toast lightly in the broiler.