How to make
Cut the cleaned from the seeds and rind melon into pieces and sprinkle it with sugar. Let it sit for 30 minutes and then blend it.
Beat the cream until a thick mixture is obtained and add it to the melon in parts, stirring gently and smoothly until a smooth homogeneous mixture is obtained.
Prepare a container suitable for freezing in the freezer and cover it with household transparent foil, with parts of it remaining outside the container, with which you can use to wrap the container on top as well. You can also use a suitable tightly closed container or an ice cream machine.
Break or chop the chocolate and cookies with a knife and add them to the melon mixture, then transfer into the prepared mold (you can save some for sprinkling when serving, if desired). Wrap with foil and leave it in the freezer.
Remove the ice cream mixture every half hour - 3 times and beat with a wire whisk. The goal is to break the crystals that form. Then let it stand for 4 hours and it is ready for consumption.
Notes:
- If you use an ice cream machine, of course there is no need to stir three times in half an hour, that's what the machine does.
- If your melon is very sweet, you can reduce the amount of sugar described in the recipe, if it is the opposite, you can increase it accordingly.
- Before serving, it is recommended to leave the ice cream for a few minutes at room temperature to relax a little. Because it contains more fruit than cream, it's not your typical creamy ice cream, but it's more delicious and wholesome, with an explosion of melon flavor!
- Serve it sprinkled with some chocolate and crushed cookies and garnish with mint leaves.
