Instructions: Skin and halve melon. Puree 1/2 in blender, reserving half for garnish.

In a bowl, cream egg yolks and sugar together until pale in colour. Bring milk, colouring and vanilla to the boil and pour over egg yolks, a little at a time, whisking continuosly.

Return to saucepan and cook over low heat, stirring constantly with a wooden spoon, until mixture thickens slightly and will coat the back of a spoon. DO NOT ALLOW TO BOIL.

Place cooked custard in electric mixer and whisk until cold. Gently fold in whipped cream, melon puree and midori. Pour into a loaf tin and freeze 2-3 hours or until firm.

Serve sliced with slices of fresh melon.

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