Steps
- Bring 300ml of heavy cream and 175g of superfine sugar to a boil in a saucepan over medium heat, stirring until dissolved. Remove from the heat.
- Peel, seed, and chop 1 very ripe Charentais melon. Blend with the juice of 1 lemon until smooth. Add the cream mixture and blend again, then cool completely.
- Churn in an ice cream maker until thick and softly frozen. Transfer to a freezer container and freeze until firm.