KUALA LUMPUR, Aug 15 — Feels like it was only yesterday when it was raining cats and dogs, no? And now we alternate between slathering on sunblock and taking multiple showers a day.
It’s hot, is what I’m saying.
Which makes for a perfect weekend to stay in and not head out. But even with the air-conditioning on, it still feels a tad too warm to bear. We need something more.
An iced coffee might help, be it a cold brew or a shot of espresso with chilled milk. Better yet, a frozen tub of ice-cream.
Half a honeydew melon.
I check and there’s none in the freezer. What I do have is half a honeydew melon and a viral food hack I have been seeing online lately.
Basically it calls for freezing some fruit and then pouring some heavy cream into the a hollowed-out cavity in its centre. Stir and scrape. Repeat until we can scoop out… ice-cream?
Refreshing and light, this is honestly closer to a sherbet than a true ice-cream given how the fruit is mostly water and only a small amount of dairy is used.
Frozen melon.
Still, this is simple enough to make — there are only two ingredients! — and barely any clean-up since you can mix and serve directly from the melon shell.
There might be no better way to stay cool when it’s hot outside, don’t you agree?
No churn honeydew ice-cream
If you’ve seen the same viral no churn ice-cream videos on social media, you’d notice that nearly all of them use watermelons. However, watermelons contain so much water that the finished dessert will turn out icier than creamy.
Instead, I reckon honeydew melons have the right balance of juiciness and a texture that, once frozen, makes for an easier scrape.
For the secret to this dessert is patience before you even begin. It’s best, I find, to freeze the honeydew melon overnight, or until it is completely solid.
Pour the heavy cream into the hollowed centre.
You see, the firmer the fruit, the creamier the finished dessert will be once you start scraping.
Another benefit of using honeydew melons rather than watermelons is that you needn’t remember to scoop out a generous hollow in the centre of the melon before freezing. It’s standard practice to scoop out the seeds from a honeydew melon half anyway; you save an extra step!
Consider this your ready-made mixing bowl: there will be just enough space to pour in the milk or cream without any spills.
For a more indulgent result, use heavy cream. If you prefer something lighter and more refreshing, regular milk works beautifully too. Those avoiding dairy can substitute almond milk for an equally satisfying version.
This is one dessert that rewards immediacy. Serve it as soon as the mixture reaches a smooth, soft consistency, before it has a chance to melt or firm up too much.
Scrape the frozen melon flesh into the cream.
Feel free to make it your own. A drizzle of honey lends extra sweetness, while a squeeze of lime juice or a little grated zest brightens every spoonful.
For a more tropical twist, swap part or all of the dairy for santan (coconut milk); its natural richness pairs wonderfully with the honeydew melon.
Ingredients
Half a honeydew melon
250 ml heavy cream, or as needed
Smooth and creamy.
Method
Cut the honeydew melon in half. Using a spoon, scoop out the seeds, leaving a bowl-shaped hollow in the centre of one melon half.
Cover the cut surface with cling wrap. Place the melon half on a tray and freeze overnight, or until completely solid.
Remove the frozen melon from the freezer. Pour the heavy cream into the hollowed centre.
Using a sturdy spoon, scrape the frozen melon flesh into the cream, stirring continuously as you go. Keep scraping and mixing for about 5-10 minutes.
At first you will have icy shards of melon swimming in liquid, but don’t stop. Keep going until the icy melon gradually blends with the dairy to form a smooth, slightly soft ice-cream.
Scoop the ice-cream into serving bowls or enjoy it straight from the frozen melon. Serve immediately.
For more Weekend Kitchen stories, visit Life for Beginners.
