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10 December 2012,01:59 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Remove the seeds and scoop out the melon pulp into a pan.
  • Add sugar and place over a low flame until sugar has melted and the pulp softened.
  • Mash with a fork.
  • Beat the egg yolks and mix with the melon pulp cooking and whisking over a low heat till the mixture has a thin cream consistency.
  • Remove from flame and cool.
  • Add the lemon and ginger juices and mix.
  • Finally fold in the whipped cream.
  • Put in freezing trays and cover with foil or lid and freeze till nearly done.
  • Remove from trays and whisk to break away the crystals.
  • Serve in ice cream cups or glasses.


  • 100 grams castor sugar
  • 2 tablespoon lemon juice
  • 1 teaspoon ginger juice
  • 350 ml thick cream
  • 4 egg yolks
  • 1 large musk melon, halved

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