A wonderfully refreshing ice cream that’s made using custard powder and condensed milk – it’s based on a recipe first featured in Woman’s Weekly in 1958
- 3 level tbsp custard powder
- 1 level tbsp caster sugar
- 600ml (1 pint) milk
- 150ml (¼ pint) single cream
- ¼ tsp vanilla essence or extract
- 200g (7oz) condensed milk (from a 397g can)
- 750g (1½lb) ripe melon (we used a cantaloupe), deseeded and flesh puréed
Blend the custard powder, sugar and 2 tbsp of milk in a bowl, to make a smooth paste. Pour the rest of the milk into a pan and heat until almost boiling, then gradually pour the warm milk on to the custard paste, stirring all the time.
Pour it back into pan and boil slowly for 1-2 mins. Take off the heat. Cool for 5 mins, then stir in the cream, vanilla and condensed milk. Cool. Pour into a plastic container and freeze until half-frozen. This will take about 1½ hours. Take out of the freezer and transfer to a large, chilled bowl. Beat until smooth, using electric beaters.
Add the melon purée, whisk again and put into a plastic container and freeze. It will keep for 3 months.
To serve: Remove from freezer about 15 mins before serving and use an ice-cream scoop to make scoops. Serve in sundae glasses.
Top tip for making Melon ice cream
The original recipe gave a basic vanilla ice cream recipe with variations for raspberry ripple, mincemeat or brown bread flavours!