Very tasty melon ice cream

After the first hour of freezing, remove the mass and beat it thoroughly with a blender. Repeat the procedure every 30 minutes until the mixture looks like soft ice cream. Then put in the freezer until completely solidified - for another 1-2 hours.

Ingredients

• melon (crumb) - 500 g;
• 33% cream - 250 ml;
• Mascarpone cheese - 150 g;
• powdered sugar - 120 g;
• ground cinnamon - 1/2 tsp.

Directions

1. Peel a squash, grate it and squeeze the juice.
2. Cut and transfer to a blender bowl. Grind to a homogeneous mass.
3. Separately, whip the chilled cream into a fluffy foam. Add powdered sugar, and cinnamon and stir again.
4. Add Mascarpone cheese to the resulting mixture and mix again.
5. Gently mix the cream mass with the melon puree.
6. Transfer the resulting mixture to a suitable container and send it to the freezer.