Kiwano Orange Ice Cream
- 1/4 teaspoon fine grain salt
- 2 Horned Melons flesh & seeds scooped out, put into a blender & strain in mesh strainer
- Zest from 1 large navel orange
- Juice from that same navel orange (about 2 ounces)
- 1 teaspoon lemon juice
- 2 teaspoons corn starch
- 1 cup granulated sugar (you can use sugar substitutes, but the ice cream will lose its creaminess and become very icy and hard)
Step one: In a large sauce pan, bring the half and half and salt to a boil. Watch it carefully so it doesn’t boil over, and let it boil until it has reduced by 25%. When finished, it should weigh 18 oz (2.25 liquid cups).
Step two: Strain through a fine mesh strainer into a large metal bowl placed on top of an ice bath and stir occasionally until it’s cool.
Meanwhile: Bring the puree, orange juice, orange zest, lemon juice, corn starch and sugar to a boil, whisking constantly. Allow the puree to boil for about 10 seconds, whisking constantly, to cook off any starchy taste and to let the mixture thicken. Strain through a fine mesh strainer into the same bowl that the half & half is in.
Step three: Stir the mixture together until very cold, about 45 degrees Fahrenheit. If needed, add more ice to the ice bath. Cover and refrigerate the mixture for about an hour, or until the temperature is about 38 F.
Step four: When chilled, strain the mixture once more through a fine mesh strainer and churn in an ice cream maker according to the manufacturer’s instructions. When the ice cream is the consistency of soft-serve, pack into a quart sized container and press plastic wrap onto the surface of the ice cream. (This will help prevent ice crystals from forming.)
Step five: Put a lid on your container and freeze for at least 4 hours before serving.