Ingredients:
1 small sweet muskmelon
1 litre whole fat milk
1 cup fresh cream
3/4 cup sugar
2 tbsp. cornflour
2 drops vanilla essence
Method
Peel, dress, chop and mash muskmelon to pulp.
Keep aside, refrigerated till required.
Bring milk to boil, saving 1/4 cup to keep cold.
Dissolve cornflour in cold milk, keep aside.
Boil milk for approx.15-18 minutes.
Gently pour in dissolved cornflour, stirring continuously.
Boil on low, further 3-4 minutes.
Take off fire, add sugar and vanilla essence.
Stir till sugar dissolves, cool to room temperature.
Cover with a plastic sheet or clingfilm.
Set at highest freezer setting, till almost set, but not hard.
Remove, chop and beat till fluffy.
Beat cream a little, add to beaten icecream.
Add muskmelon pulp, fold in gently.
Transfer back to freezer as before.
Freeze till well set.
Scoop dollops and serve topped with kharbooja seeds sprinkled on top.