Bring 2 cups of milk to a boil. Mix the custard powder into the remaining ½ cup of milk. Once the milk has reduced slightly, add the sugar and stir. Now, pour in the milk mixture containing the vanilla custard powder and stir thoroughly; be careful to ensure it doesn't stick to the bottom of the pan.

Stir continuously until the mixture thickens, then turn off the heat and mix in the cardamom and nutmeg powder.

Add a few finely chopped dry fruits and rose petals as well. Wash the muskmelon, slice off the top section, and scoop out the seeds from the inside; set the muskmelon pulp aside. Use a blender or mixer jar to prepare a smooth juice from the pulp.

Now, thoroughly mix the muskmelon juice into the cooled milk mixture. Pour this mixture into the hollowed-out muskmelon shell, and place the sliced-off top piece back on top. To allow the ice cream to set properly, cover the muskmelon with aluminum foil and leave it in the freezer for 8 hours.

Once the ice cream has set properly, remove it from the freezer and let it sit at room temperature for two minutes. Then, using a large knife, cut the ice cream into your desired shapes.

Garnish with pistachio and rose petals, and enjoy the delight of eating this refreshing, chilled melon ice cream during the summer.

You simply must try making it at least once, you’ll find yourself wanting to make and enjoy it again and again! It tastes absolutely delicious.