in Dessert Recipes

Woodruff ice cream with melon

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Ingredients for 6 servings:

  • 500 g cantaloupe(s), pureed
  • 1 vanilla pod(s), including the pulp
  • 150 ml woodruff syrup
  • 2 sheets of gelatin
  • 1 egg white

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

refreshingly light, without cream

Soak the gelatin in cold water. Scrape out the seeds from the vanilla pod and mix with the woodruff syrup. Heat the syrup slightly and dissolve the soaked gelatin in it, stirring continuously. Then stir in the melon puree and chill thoroughly in the refrigerator. Beat the egg whites until stiff and fold into the woodruff mixture. Freeze in the ice cream maker for about 45 minutes, or let it set in the freezer if necessary.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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