Sushi Ice Rolls

Ingredients

• 1 green melon
• Vanilla ice cream
• 0.5 l milk
• 0.25 l heavy cream
• 1 Vanilla bean
• 7 egg yolks
• 200 g sugar
• Colorful sprinkles (for rolling)
• plastic wrap

Instructions

1. 1.

   Halve the melon, remove seeds, cut into strips, peel, dice the flesh.

2. 2.

   Cut 6 pieces of plastic wrap, place melon cubes on each piece in a strip about 1 cm wide and tall, roll tightly. Freeze all 6 rolls for at least 2 hours.

3. 3.

   For the ice cream split the vanilla bean lengthwise, scrape out the seeds and stir into the milk-cream mixture; bring to a boil then remove from heat. Whisk egg yolks with sugar until creamy. Slowly pour warm milk into the yolk mixture while whisking, return everything to the pot, discard the vanilla bean, and cook over low flame stirring with a wooden spoon until the custard thickens but never boils. Cool the custard in an ice bath while stirring, then pour into an ice cream maker and churn.

4. 4.

   Cut another 6 pieces of plastic wrap, take the melon rolls from the freezer. Spread about 1 cm thick, 20 cm long and 3.5-4 cm wide of ice cream onto each piece of plastic wrap, unwrap the melon bundles and place them on top of the ice cream strips. Using the plastic wrap, roll the ice cream and melon together, press seams firmly, trim excess ice cream with a knife or remove it carefully. Freeze the ice rolls again for at least 1 hour.

5. 5.

   Scatter colorful sprinkles onto a tray, take the well-frozen rolls from the freezer, remove the plastic wrap and roll each under light pressure in the sprinkles. Straighten the ends and cut into 6 equal pieces, arrange on plates, let sit 5-10 minutes to soften slightly before serving.