Ingredients 500 gr melon flesh, pureed (from 1 large Argos melon) 500 gr 2% yogurt 125 gr thyme honey Aegina pistachios, for garnish (optional) TAGS ICE CREAM MELON KIDS' RECIPES LOW BUDGET LIGHT Ingredients 500 gr melon flesh, pureed (from 1 large Argos melon) 500 gr 2% yogurt 125 gr thyme honey Aegina pistachios, for garnish (optional) Instructions Wash the outside of the melon well and cut it in half crosswise with a knife. Remove the fibers and seeds. Scoop out the flesh a little at a time with a spoon, keeping the two shell halves whole, until you have 500g of clean flesh. Place the two empty melon shell halves in the freezer to chill. In a blender, add the melon flesh, yogurt, and honey. Blend until everything is pureed together into a smooth, even mixture. If you have an ice cream maker, transfer the mixture to it and follow the manufacturer’s instructions. If not, put it in a container in the freezer and beat it well with a fork or mixer every 30 minutes, 5 times in total, until it sets and turns light and fluffy. Once the ice cream has set, fill the frozen melon shells with it. Garnish, if you like, with coarsely chopped Aegina pistachios and serve immediately. TAGS ICE CREAM MELON KIDS' RECIPES LOW BUDGET LIGHT
