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Melon and Ginger Ice Cream

Ingredients 1 ripe melon about 1 lb (450g) juice of 1 lemon 6 oz (170g) soft light brown sugar 10 fl oz (280ml) whipping cream 2 oz (50g) crystallized ginger, finely chopped Preparation Method Halve the melon, discard the seeds and spoon out the flesh.  Purée it by pressing it through a sieve, or by processing it in a blender or food processor and straining it. Add the lemon juice and sugar to the purée and leave the mixture to stand for about 2 hours, stirring it from time to time until the sugar has dissolved. Whisk the cream until it holds soft peaks, then combine it with the melon purée and the ginger.  Freeze in a sorbetière following the manufacturer's instruction. Or Still-freeze, vigorously whisking the partially frozen ice at least once during freezing

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