A wonderfully refreshing ice cream that’s made using custard powder and condensed milk – it’s based on a recipe first featured in Woman’s Weekly in 1958
Serves: 6-8
Prep time: 20 mins
Total time: 20 mins
Skill level: Bit of effort




    • 3 level tbsp custard powder


    • 1 level tbsp caster sugar


    • 600ml (1 pint) milk


    • 150ml (¼ pint) single cream


    • ¼ tsp vanilla essence or extract


    • 200g (7oz) condensed milk (from a 397g can)


    • 750g (1½lb) ripe melon (we used a cantaloupe), deseeded and flesh puréed






    1. Blend the custard powder, sugar and 2 tbsp of milk in a bowl, to make a smooth paste. Pour the rest of the milk into a pan and heat until almost boiling, then gradually pour the warm milk on to the custard paste, stirring all the time.


    1. Pour it back into pan and boil slowly for 1-2 mins. Take off the heat. Cool for 5 mins, then stir in the cream, vanilla and condensed milk. Cool. Pour into a plastic container and freeze until half-frozen. This will take about 1½ hours. Take out of the freezer and transfer to a large, chilled bowl. Beat until smooth, using electric beaters.


    1. Add the melon purée, whisk again and put into a plastic container and freeze. It will keep for 3 months.


    1. To serve: Remove from freezer about 15 mins before serving and use an ice-cream scoop to make scoops. Serve in sundae glasses.



Nutritional information per portion



fat 219.0g saturates 9.0g salt 6.0g


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.