Honeydew Ice Cream: The September Backlog Project Continues

If I may say so: I am a genius.

From time to time, I buy a melon. Not cantaloupe, which I'm convinced tastes of paint fumes. Honeydew. Delicious, cool, pale green honeydew. When I get home from the grocery store, I perform an intergenerational rite of the ToastWomen. I halve, quarter, slice, peel, and cube the melon and then put it in a Tupperware in the fridge so that I can pluck out chilly cubes for the next few days whenever I fancy a bite of something sweet. I remember being a tiny child and watching my grandmother perform this ritual with each new melon that arrived in her Florida house, to which ToastSister and I were dispatched each summer for a couple of weeks.

This particular September honeydew sat in the fridge a little too long and lost its bite. Instead of tossing it, I thought I'd use the mushy melon to lose my frozen dessert virginity. I don't have an ice cream maker, and the whole process of making ice creams and sorbets has long intimidated me. But quick, before I could psych myself out of it, I dumped the melon and its juices, some confectioners sugar, and a bit of Rose's lime into the blender. The result was a divine honeydew smoothie. After a few hours in the freezer, it was a decent sorbet. But it needed something. Namely, cream. I tossed the sorbet back in the blender, added a glug of cream, and that's when the magic happened. I fed it to the Human Vacuum, who moaned his appreciation. I snuck bites at all hours of the day and night. And each bite came with the same happy little though: I made ice cream! And not just ice cream, but gen-u-ine snooty, unusually flavored, trendy ice cream.

I am a genius. (And so modest!)

***
Honeydew Ice Cream

In the blender, add:
1/2 very ripe honeydew melon, cut into chunks
1/2 cup confectioners sugar
1 Tablespoon Rose's Sweetened Lime Juice (or 1 teaspoon lime juice and a little extra sugar)

Whirr for a long time, until very well blended. Slowly add:
1/2 to 3/4 cup heavy cream, tasting periodically to assess creaminess.

Pour into a Tupperware and freeze, stirring occasionally.

I found that the texture ice cream was improved by one or two re-blendings--I just dumped the frozen honeydew ice cream block back into the blender and reprocessed it. But it's pretty decent as-is, too.