Stuffed melon

Prepare the ' fruit ' for ice cream (see recipe).

While the ice cream is in the freezer for consolidation, remove upper shell melon and keep it aside.

With the help of a spoon remove melon seeds and filaments, then with great delicacy dug well even the pulp, leaving skin attached to a layer of about 1 cm.

Cut the flesh into small cubes cut.

Put the melon in the freezer for about 1 hour.

Meanwhile, cut into cubes, add candied fruit with Cointreau and let it marinate for about 1 hour.

Remove the ice cream from the freezer, knock it for a few minutes with a wooden spoon to whisk, add the candied fruit and soaking liquid and mix thoroughly.

Put now on the bottom half of the melon ice cream available, placed on this one layer of cubes of melon pulp and cover with the remaining cream Finally, to fill the fruit, which then adagerete cap removed.

Enter the ' melon stuffed in the freezer and let it freeze for about 2 hours.