Elizabeth David, in French Provincial Cooking gives a recipe for a Melon Ice Cream which she calls Glace au Melon de l’Isle St. Jacques.

Why?

Here are her own words:
“The melon ice has a strange almost magic flavour which is why I have called it after that French Carribean island so unforgettably conjured out of the ocean, only to be once more submerged, by Patrick Leigh Fermor in The Violins of St Jacques.

This is so much more evocative that a photo of the finished dish.
I finally got the book, it arrived yesterday and I am deep into it at the moment.