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Buy a honeydew melon and let it ripen at room temperature until it feels quite soft and smells ripe. At this stage it would be too ripe to serve sliced as fresh fruit. Peel it and cut into 1-inch chunks. Puree in a food processor. Measure 4 cups. Add sugar, lemon juice, and a pinch of salt. Stir until the sugar dissolves. Pour into a 9 x 9-inch pan and freeze until just firm. Spoon into food processor and add vanilla ice cream. Process until smooth. Package in covered plastic containers. Return to freezer. Allow to stand 10 minutes at room temperature before dipping. We often serve this over fresh fruit for breakfast first course.
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