Honeydew elderflower ice cream

1. Prepare ingredients, mix egg yolks with milk and white sugar, stir well, then heat over low heat until small bubbles appear, then remove from heat and let cool for later use.

2. Peel and cut the honey melon into pieces. Take 80g of flesh and pour it into a blender. Add syrup and milk egg yolk batter, mix and crush for later use.

3. Whisk the light cream until evenly distributed between 8-9 portions, then add honey melon, milk, and egg yolk batter in portions, and mix well.

4. Pour into a clean container, seal and freeze overnight.

5. Take out the ice cream balls and heat them up for ten minutes before eating, and easily scoop them out. Garnish with honeydew.