450 g Ripe melon (deseeded & pureed, Thannimathan)1 tbsp Lemon juice280 ml Fresh cream (whipped)170 g Brown sugar50 g Crystallized ginger (finely chopped) For preparing tangy melon ice cream, add the lemon juice & sugar to the puree & leave the mixture to stand for about 2 hrs.Combine the puree with cream. Add ginger & mix thoroughly, pour into a freezing container & freeze until firm. Vigorously whisk the partially frozen ice at least once during freezing. Continental