Musk Melon Ice Cream Recipe by @momsfooddiary

Kharbooza Baraf Malai / Musk Melon Ice Cream Recipe

Ingredients (as listed in the video, serves ~4-6):

• Kharbooza (muskmelon) – 450 gm (use ripe, sweet flesh; about 400-450 gm pulp after removing seeds/skin)

• Jaggery – 100 gm (grated or powdered; natural sweetener)

• Cream (malai) – 200 gm (homemade from boiled milk or fresh heavy cream)

• Elaichi powder (cardamom powder) – 1 tsp

• Milk powder – 3 tbsp

• Milk – 1 cup + 1 tsp corn flour (to thicken)

• For garnishing: Chopped pista (pistachios) and badam (almonds)

Step-by-Step Instructions (no-churn method, no ice cream maker needed):

1. Prepare the muskmelon: Cut the kharbooja in half, scoop out the seeds, and chop the flesh into pieces (around 450 gm total). Save the outer shell halves to use as natural serving bowls later.

2. Blend the base: Add the chopped melon flesh to a mixer jar along with 100 gm jaggery. Blend into a smooth paste/puree.

3. Prepare thickened milk: In a small pan, mix 1 cup milk with 1 tsp corn flour. Heat on low flame for about 1 minute while stirring until it slightly thickens (this adds creaminess without eggs).

4. Combine everything: To the melon-jaggery puree, add:

• 200 gm cream

• The thickened milk mixture

• 1 tsp cardamom powder

• 3 tbsp milk powder Blend everything together until smooth and creamy.

5. First rest: Pour the mixture back into the cleaned muskmelon shell (or a freezer-safe bowl/container). Let it rest/steep in the refrigerator (or cool place) for about 3 hours to allow flavors to meld and mixture to thicken slightly.

6. Second blend & final freeze: After 3 hours, blend the mixture again briefly for better texture and even fat distribution. Pour back into the shell or container, then freeze for at least 2 more hours (ideally 8 hours or overnight for firm ice cream consistency).

7. Serve: Scoop or slice the set ice cream. Garnish with chopped pistachios and almonds. Serve chilled directly from the melon shell for a fun presentation.

Tips from the video:

• Use very ripe/sweet muskmelon for best flavor (even slightly overripe works well).

• Homemade malai (cream collected from daily milk) is recommended for authentic taste.

• Jaggery makes it healthier than sugar-based versions.

• No artificial colors, preservatives, or machine needed—just a blender and freezer.

• A great way to use seasonal fruit; can be a festive dessert.

If you'd like variations (e.g., vegan version with coconut cream or adding more nuts), or need help scaling it up, let me know!