Summary

Ingredients

• 500 g honeydew melon (s), the meat
• 400 ml cream
• 2 tablespoon lemon juice
• 3 egg yolks
• 120 g suar, brown
• 3 pts. Vanilla sugar, bourbon

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Instructions

1. Puree the melon meat and mix with 50 g sugar and lemon juice. Mix the egg yolks with the remaining sugar and vanilla sugar until frothy. Sugar must be completely dissolved. Whip the cream until stiff and mix with the egg yolk mixture. Gently mix the cream mixture with the puree. Put the whole thing in the freezer for about 4 hours.