1 small sweet muskmelon ( cubed )
1 litre full fat milk
1 cup fresh cream ( beaten )
3/4 cup sugar
2 tbsp cornflour
2 drops vanilla essence
Blend cubed muskmelon into pulp and refrigerate .
Bring milk to boil with 1/4 cup of the same kept aside in the refrigerator to cool.
Dissolve corn flour in 1/4 cup cold milk ( refrigerated )and keep aside.
Boil milk for about 20 minutes on medium heat .
Gently pour in dissolved cornflour, stirring continuously.
Reduce flame and boil on low, further 3 to 4 minutes.
Switch off the flame and add vanilla essence.
Pour into a box and set at the highest freezer setting, till almost set .
Remove, and beat till fluffy.
Beat cream a little and add to the ice cream.
Now add in the muskmelon pulp, fold in gently and transfer back to the freezer .
Freeze till well set .