Melon Ice Cream

A delicious summer dessert to tingle your tastebuds and impress your friends! Prepare the day before serving.

INGREDIENTS

• 1 honeydew melon
  
• 100ml Prenzel Melon Schnapps
  
• 4 egg yolks
  
• 1 cup castor sugar
  
• 60ml Prenzel Melon Schnapps
  
• 200g white chocolate
  
• 1 litre cream stiffly whipped

METHOD

Peel and de-seed the melon. Dice into 3-5mm cubes. Place into a bowl and pour over 100ml Prenzel Melon Schnapps and leave for several hours to soak.

Spread the fruit onto a plastic tray and freeze.

Beat the egg yolks and sugar together until pale and creamy.

Melt the chocolate with the 60mls Prenzel Melonyte in a double boiler and mix into the egg and sugar mixture.

Gently fold in the diced melon and pour into a suitable container for freezing.