Honeydew and Mint are the start flavors for this creamy cross between semifreddo and sorbet. It's a delicious frozen treat!
1/3cup+3 tbsp sugarand adjust accordingly…if you have a sweeter melon, you can use less sugar and vice versa. Your mixture should taste sweeter than you want it to before freezing because frozen things taste less sweet
2/3cupblended honeydew melon
15big leaves of mint
Cut your honeydew melon in half, and scoop out the seeds in the center. Spoon out big chunks of melon, stick about a cup in your blender (you want to end up with 2/3 cups of honeydew blended liquid), and throw your mint into the blender as well.
Blend it all up until you see tiny specks of mint in the liquid.
Place the egg yolks and 1/3 cup granulated sugar in a heatproof bowl over a saucepan filled with an inch of simmering water (a double boiler) on medium low heat. Whisk the ingredients until smooth, and whisk every minute or so until the mixture comes to 160 degrees F, in order to kill the bacteria in the eggs (about 10 minutes). Once it reaches 160, whisk your blended honeydew melon and mint juice into the cooked yolks until it is smooth and has been emulsified into the yolks. Place the mixture into an ice bath, and cool off the mixture completely.
In the meantime, whip the cream with an electric mixer until it thickens a bit, then add the 3 tbsp of sugar, and whip to soft peaks. Fold 1/3 of the whipped cream into the melon mint mixture until smooth. Then fold the rest of the whipped cream gently into the melon mint mixture until it just mixes in. Pour the sorbettifreddo into a glass container, and cover the top exposed edge directly with plastic wrap to protect the surface, and freeze for 4-6 hours until it hardens up. Remove from the freezer, scoop some out, and eat!