Preparation of Melon Ice Cream Without Ice Cream Maker

• Put the milk and sugar in a saucepan, stir, and place on the heat.
  When it comes close to boiling, turn off the heat and let it cool slightly, then transfer the mixture to the refrigerator to chill.
  Cut the melon, already cleaned of seeds and rind, into pieces and put it in the blender without fully blending it: you should only make a puree.
  Store in the refrigerator.

• Whip the very cold cream from the refrigerator with the mixer until it reaches stiff peaks.
  Take the milk and sugar mixture and the melon pulp from the fridge and mix them. Add the whipped cream gradually, with a spatula and gentle movements from bottom to top, until all ingredients are perfectly mixed.
  Transfer everything into a container, seal it with a lid, and put it in the freezer for half an hour.

• After this time, take the mixture and stir it, then put it back in the freezer for thirty minutes and repeat three more times, then leave to rest in the freezer for at least eight hours (or overnight).
  Before serving, let your melon ice cream without an ice cream maker sit at room temperature for about ten minutes.

  Chez Bibia