Melon-Orange Blossom Gelato

• 1 3/4 cups heavy whipping cream
• 1 cup whole milk
• 1/2 tsp kosher salt
• 1/4 cup sugar
• 1/4 cup honey
• 2 tbsps orange blossom water
• 1/2 tsp orange zest
• 1 medium melon (approx. 1 1/4 lbs), seeded and cut into small cubes
• 1 squeeze of fresh lemon juice

1. Place cream and milk in a saucepan. Add salt, sugar, honey, orange blossom water, and orange zest. Bring mixture up to a boil. Once it starts boiling, turn off the heat, cover, and let steep for 10 to 15 minutes.
2. Place cut melon and a squeeze of lemon juice in a blender, and blend on high for a few minutes until completely pureed. Strain cream mixture into a container, add melon puree, and refrigerate for at least 6 hours or even overnight. You want the mixture to be the same temperature as the refrigerator or under 40u0b0 F.
3. Process ice cream in an ice cream maker per instructions.
4. If you don't have an ice cream maker, place chilled mixture in a baking dish and place in the freezer. After 40 minutes, take it out and stir it up with a whisk, or (best) a hand-mixture to incorporate air and until a uniform texture. Place back in the freezer and repeat this every 30 minutes. After about 2 1/2 to 3 hours, the ice cream should be good to go.

heavy whipping cream, milk, kosher salt, ubc, ubc, water, orange zest, melon, lemon juice

Taken from food52.com/recipes/6509-melon-orange-blossom-gelato (may not work)