Sugar-dusted vanilla shortbread
Great for keeping the biscuit tin topped up over Christmas, these sweet shortbread thins make a perfect treat
Easy melon ice cream
- Preparation and cooking time
- Prep:
- Cook:
- Plus freezing
- Easy
- Serves 6
Skip to ingredients
Ingredients
- 300ml double cream
- 175g caster sugar
- 1 very ripe charentais melon, peeled, deseeded and chopped into small chunks
- juice 1 lemon
- fresh raspberries, to serve
Method
- STEP 1
Tip the cream and sugar into a pan. Bring to the boil, stir until the sugar has dissolved, then turn off the heat. Tip the melon into a food processor with the lemon juice, blitz until smooth, then pour the cream onto the melon and blitz again.
- STEP 2
Pour the mix into an ice-cream machine and churn until thick and semi-frozen, then transfer to a freezerproof container and freeze. Serve the ice cream scooped into a bowl with fresh raspberries.
