Best Cantaloupe Ice Cream Recipes

GIULIANO HAZAN'S CANTALOUPE ICE CREAM

Steps:

• Cut the melon into chunks about one inch thick.
• Put the melon chunks, the sugar and the water into a blender and puree until liquified. If using a food processor, put the melon and sugar in first and add the water after the melon is pureed completely.
• Whip the cream until it is about the density of sour cream. Add the cream to the pureed melon and stir well. Chill the mixture in the refrigerator for about an hour.
• When it is quite cold, pour the melon mixture into an ice-cream maker and proceed according to the manufacturer's instructions. When done, the ice cream will be rather soft but ready to eat just the same. If you like it firmer, put it in a container with a tight-sealing lid and leave it in the freezer for three or four hours. If preparing it much longer in advance, let it soften in the refrigerator for about 30 minutes before serving.

CANTALOUPE ICE CREAM RECIPE

Steps:

• 1. Cantaloupe preparation: Puree cantaloupe. Combine cantaloupe, lemon juice, and 1/4 cup sugar in a small, airtight container. Chill cantaloupe mixture in the frige for 1 hour.
• 2. Ice Cream Base: Mix milk and sugar together so that the sugar dissolves (about 1 -2 minutes with a hand mixer or whisk). Drain cantaloupe puree and add juice to milk mixture. Set cantaloupe aside. Stir in cream and vanilla extract. Pour into ice cream maker. Mix about 20-25 minutes.
• 3. Drain cantaloupe puree again, discarding juice or saving for another use. Add cantaloupe puree (not juice) to ice cream mixture. Mix 5 more minutes in your ice cream maker. Eat and be refreshed!

CANTALOUPE ICE CREAM

Steps:

• In a blender or food processor, blend cantaloupe until smooth, Set aside.
• In a saucepan, dissolve gelatin in hot water ans stir until smooth, Let stand to cool.
• Beat egg yolks until smooth.
• Add cream or milk, 3/4 of the sugar, mango juice, and vanilla.
• Add to cantaloupe mixture along with the dissolved gelatin and blend for 1 minute.
• Beat egg whites until stiff and fluffy, Gradually add remaining 1/4 cup of sugar and beat for 30 seconds.
• Add blender mixture and fold in egg whites.
• Put into plastic container, cover and freeze until firm.
• Banana, mango, coconut or other tropical fruits can be substituted for the cantaloupe.

BEN & JERRY'S CANTALOUPE ICE CREAM RECIPE - (4.4/5)

Steps:

• Cut the cantaloupe in half and clean out the seeds. Scoop the fruit into a mixing bowl, add the lemon juice, and mash until the fruit is purred. Drain the juice into another bowl and reserve. Cover the melon puree and refrigerate. Prepare the sweet cream base and whisk in the fruit juice. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens, about 2 minutes before it is done, add the cantaloupe. If more juice has accumulated, do not pour it in because it will water down the ice cream. Continue freezing until the ice cream is ready. Variation: COCONUT CANTALOUPE: Use half the amount of cantaloupe and lemon juice asked for. Add 1 cup coconut cream, such as Coco Lopez, to the Sweet Cream Base.

CANTALOUPE BOWL & ICE CREAM

Steps:

• Cut cantaloupe around the middle instead of from end to end, as this will form a 'bowl' for your ice Cream.Remove seeds.
• Add several scoops of your favorite Ice Cream flavors,mixing up flavors if desired.
• Top with whipped Cream.