Make sure your ice cream machine insert if fully frozen and ready to go. Mine needs to be in the freezer for at least 24 hours ahead of time. I typically just store mine in the freezer as long as there’s room. Follow whatever your manufacture’s instructions are.

Now onto the recipe. Roughly dice your melon into manageable pieces removing the skin and seeds. Throw it into a blender and blend till smooth. Once everything is super smooth, add in your condensed milk, lime juice, pinch of salt and heavy cream. Blend again until everything is mixed. Check to make sure it tastes good, just keeping in mind you want it slightly sweeter since once it’s frozen the flavors will be muted.

Get that mixture into a large jar, or container with a lid, and stash it in the fridge to get cold. A few hours will do, you just don’t want to be adding warm liquid to the ice cream machine.

For the the whipped cream topping, combine your heavy cream, sugar and vanilla bean in a large bowl and whisk till you have soft peaks. Dish that sherbet into small bowls, or glasses, and top generously with your whipped cream. That’s it. Eat up!