Lime and melon ice cream

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Halve the sugar melon, remove seeds. Chill 1 half, quarter the other and remove the flesh from the skin. Weigh 250 g. Puree with 2 tablespoons of sugar and lime juice. (Use any remaining fruit flesh the next day).

2. 2

   Separate the egg. Stir the egg yolks, 2 tablespoons of sugar and vanillin sugar until light creamy. Beat egg white and 1 tbsp. sugar until stiff. Whip cream until stiff. Mix egg yolk cream and melon puree. Fold in egg whites and cream. In 4 small moulds

3. 3

   (each containing approx. 150 ml). Let it freeze overnight

4. 4

   Halve the remaining half of the melon. Cut half each of the sugar melon and watermelon into slices or cut out balls. Remove the flesh from the remaining melons and puree. Arrange everything and decorate if necessary

Nutrition Facts

KCAL
240 kcal

CARBS
31 g

FATS
10 g

PROTEINS
4 g