Kem Dua Luoi (Cantaloupe Custard Ice Cream)

Method

1. Halve the cantaloupe, scrape out the seeds, trim the top and peel it from top to bottom, then cut it into pieces about two finger joints wide.
2. Blend the cantaloupe until completely smooth.
3. Put 3 egg yolks, 117g kOBE Monk Fruit Blend and about 15g tapioca starch in a pot. Beat with a whisk for about 10 minutes until the mixture turns pale and bright like a custard.
4. Add the blended cantaloupe to the egg mixture. Set the pot over low heat and stir constantly for about 5 minutes until it simmers and thickens, then turn off the heat and let it cool.
5. Whip 300ml whipping cream for about 5 minutes to soft peaks. Do not overwhip, since the cream splits easily.
6. Fold the whipping cream into the cooled cantaloupe mixture, add 1 teaspoon vanilla extract and beat until even.
7. Pour into a container, cover and freeze. Stir it through once an hour, 3 or 4 times in all, for a total of about 6 hours before eating.

Tips

• Pick a cantaloupe with clear raised netting and green skin that rattles faintly when shaken, which means it is ripe and sweet.
• The egg mixture has to be completely cool before the whipping cream goes in.
• A full 3 or 4 stirs in the freezer is what keeps the ice cream smooth rather than icy.
• Whipping cream beaten in a chilled bowl whips faster and holds its peaks longer.
• Beat the eggs with the tapioca starch a full 10 minutes until pale and glossy, since a rushed job leaves a raw egg smell.