The Market Melon Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
The Market,

Chef/proprietor Lin Scrannage


  • 1 ripe honeydew melon, about 1 lb. (450 g.) in flesh
  • 4 oz. (125 g.) castor sugar
  • juice 2 lemons
  • juice ½ lime
  • pinch ground ginger
  • 2 measures Midori melon liqueur
  • 8 fl.oz. (225 g.) double cream


Cut the melon in half and remove the pips. Scoop out the flesh and liquidise to a purée. Make up to ½ pint (275 ml.) with water.

Put into a pan with the sugar and heat to dissolve. Bring to the boil and boil rapidly for 2 minutes. Cool.

Add the lemon and lime juice, with the ginger and the Midori and pour into a plastic carton.

Place into ice cream machine or deep freeze. If using a deep freeze, bring out from time to time and stir. When mushy, beat the cream to soft peaks and fold in. Freeze again, stirring from time to time if using deep freeze.

To serve, put into refrigerator for about 45 minutes to soften. Serve in frosted glass dishes, green ones look good, with a generous spoonful of the Midori liqueur poured over.