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Melon Split

Preparation time: 15 minutes, plus freezing
Cooking time: 10 minutes

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2 small Galia or Ogen melons, chilled
4 tablespoons ginger wine (optional)

Ginger Ice Cream: -

50 g (2 oz) granulated sugar
85 ml (3 oz) water
2 egg yolks
2 tablespoons preserved ginger, finely chopped
1 tablespoon syrup from the ginger
300 ml (˝ pint) double or whipping cream, chilled


1. Make the ginger ice cream. Put the sugar and the water in a small heavy-based saucepan and stir over low heat until the sugar dissolves. Bring the syrup to the boil and boil, without stirring, until it reaches thread stage, 107°C/225°F on a sugar thermometer.

2. Put the egg yolks in a medium bowl and beat in the syrup, a little at a time, continuing to beat until the mixture is cool. Stir in the ginger and the ginger syrup.

3. Whip the cream in a bowl until it forms soft peak then fold it into the ginger mixture. Transfer the mixture to a freezer container and freeze until firm without further beating.

4. Remove the ice cream from the freezer 25-30 ­minutes before it is required and leave it to soften in the refrigerator. Chill the melons in the refrigerator.

5. Cut the melons in half with zigzag cuts, scoop out the seeds and discard them. Scoop ice cream into the middle of each melon half and dribble ginger wine over if using. Serve immediately.

Chef’s Tip:- Can be frozen for 6 months.

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