Melon ice cream with condensed milk

While the melon season is not over yet - this is a great opportunity to experiment. Choose which ice cream recipe you like best and cook at home with pleasure. Bon appetit.

Ingredients

• Melon (pulp) - 250 g;
• Cream 33% - 200 ml;
• Condensed white milk - 100 g

Directions

1. Peel a squash, grate it and slice it.
2. Grind the melon in a blender to a puree.
3. Whip the cream until bubbles appear. Continuing to beat, add condensed milk with a thin stream.
4. Add the puree to the resulting mass and mix thoroughly.
5. Place the mixture in a convenient container and send it to the freezer.
6. After an hour, remove the mass and beat with a blender. Repeat the procedure 4 times every hour, then leave the mass in the freezer until finally solidified for 2-3 hours.