Ingredients:

• 1 small sweet muskmelon
• 1 litre – full fat Milk
• 1 cup – fresh Cream
• 3/4 cup – Sugar
• 2 tbsp – Corn flour
• 2 drops vanilla essence

Method:

1. Peel, dress, chop and mash muskmelon to pulp.
2. Keep aside, refrigerated till required.
3. Bring milk to boil (saving 1/4 cup, which needs to be kept cold).
4. Dissolve corn flour in cold milk, keep aside.
5. Boil milk for approx.15-18 mins.
6. Gently pour in dissolved corn flour, stirring continuously.
7. Boil on low for a further 3-4 mins.
8. Take off fire, add sugar and vanilla essence.
9. Stir till sugar dissolves, cool to room temperature.
10. Cover with a plastic sheet or cling film.
11. Freeze on highest freezer setting, till almost set, but not hard.
12. Remove, chop and beat till fluffy.
13. Beat cream a little, add to beaten ice cream.
14. Add muskmelon pulp, fold in gently. Transfer to freezer, as before.
15. Freeze till well set.
16. Scoop dollops and serve topped with kharbooja seeds.