- 1¼ cups cream
- 4/5 cup coconut cream
- 1 x 397 g can condensed milk
- 4/5 cup water
- 4 T eucalyptus honey
- 60 g toasted sesame seeds
- 6 egg whites
- 125 g caster sugar
In a deep saucepan, combine the creams, milk, water, honey and sesame seeds.
Bring to a boil then turn down the heat. Simmer until syrupy. Place in a container and freeze overnight.
Remove and thaw slightly. Whisk the egg whites and sugar to a soft meringue, then lightly fold into the ice-cream mixture.
Return to the freezer until frozen.
Serve in sweet melon or watermelon wedges or halves rolled in toasted sesame seeds.