Rock Melon Ice Cream
1 teaspoon gelatine
1 tablespoon hot water
2 egg yolks
¼ cup sugar
1½ tablespoons orange juice
½ cup milk
300ml thickened cream
½ small rock melon
Sprinkle gelatine over hot water to dissolve. Beat egg yolks, sugar, and orange juice until pale and fluffy. Place in double saucepan with milk, stir over simmering water until the mixture thickens slightly.
Remove from heat, add dissolved gelatine. Add cream and mix well. Pour mixture into freezer tray and freeze until it is firm.
Peel rock melon, remove seeds, and chop roughly. Blend until smooth. Measure one cup only of the puree as water content is high, and using too much will result in an icy texture.
Spoon ice cream into a small bowl of electric mixer and beat until smooth and thick. Fold rock melon puree and passionfruit pulp into ice cream. Pour into freezer tray and freeze until firm.
Top each serve with extra whipped cream and extra passionfruit pulp.
There is another Ice Cream recipe found here that is easy and works every time. Like the one above contains cream that gives it a smooth texture,