EASY MELON ICE CREAM
A quick and easy way to make fruity and refreshing ice cream for hot summer days
Provided by Barney Desmazery
Categories Dessert, Snack, Treat
Time 35m
Number Of Ingredients 5
Steps:
- Tip the cream and sugar into a pan. Bring to the boil, stir until the sugar has dissolved, then turn off the heat. Tip the melon into a food processor with the lemon juice, blitz until smooth, then pour the cream onto the melon and blitz again.
- Pour the mix into an ice-cream machine and churn until thick and semi-frozen, then transfer to a freezerproof container and freeze. Serve the ice cream scooped into a bowl with fresh raspberries.
Nutrition Facts : Calories 385 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
MELON ICE CREAM
Easy, quick recipe for melon ice cream, no ice cream machine needed. In no more than 15 minutes you can have a refreshing, flavorful and fruity ice cream.
Provided by Ella Marincus-HomeCookingAdventure
Time 15m
Number Of Ingredients 5
Steps:
- Add the melon pulp into the bowl of a food processor and process until smooth.
- Mix egg yolks with sugar and vanilla until thick, creamy and pale yellow colored. You can do that over a double boiler too.
- In a separate bowl whip the whipping cream until stiff peaks form. Fold the cream through the egg yolks mixture.
- Add melon puree and stir to combine.
- Transfer in a covered storage container and place in the freezer.
- Freeze for at least 4 hours or overnight.
- Thaw ice cream 8 to 10 minutes at room temperature before serving.
Nutrition Facts : ServingSize 1 g, Calories 140 kcal, Carbohydrate 17.9 g, Protein 1.8 g, Fat 7.3 g, SaturatedFat 4.1 g, Cholesterol 99 mg, Sugar 17.1 g
HOMEMADE WATERMELON ICE CREAM
This ice cream is so fluffy and light, and not overly sweet. If you are wondering why the vodka is necessary, it is because watermelon has a high water content which tends to ice up in the freezer. Since the vodka has a high alcohol content, it displaces the ice crystals so that the whole mixture doesn't turn into a solid block of ice once it's left in the freezer to ripen. When you pull it out of the freezer, if there is any left to put into the freezer, be assured you will need to let it thaw some before you will be able to scoop some out. Again, this is due to the water content.
Provided by GardenguyAZ
Categories Frozen Desserts
Time 1h
Yield 1 Gallon, 10 serving(s)
Number Of Ingredients 5
Steps:
- Remove the black seeds from the cubes if needed. Puree the watermelon cubes. Press the watermelon puree through a sieve to remove any chunks or seeds. Add the remaining ingredients and whisk until the sugar is fully incorporated. Put into your ice cream maker and follow manufacturer's instructions.
Nutrition Facts : Calories 252.4, Fat 14.7, SaturatedFat 9.1, Cholesterol 54, Sodium 32.6, Carbohydrate 29.6, Fiber 0.4, Sugar 25.6, Protein 2.5
MELON ICE CREAM
A flavor that you aren't likely to find in a grocery store, Melon Ice cream is a fruity, fresh, and delicious gourmet ice cream flavor that you can make at home.
Provided by Ice Cream From Scratch
Categories Ice Cream Recipes
Time 8h45m
Number Of Ingredients 7
Steps:
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
- Add the cantaloupe to a food processor. Blend until smooth.
- Strain the cantaloupe puree with a sieve, reserving the liquid, and discarding the fibrous pulp. Set aside.
- In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale yellow in color.
- Add the milk to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Be sure not to boil.
- Add about 1/2 cup of the hot milk to the egg and sugar mixture and whisk constantly until combined.
- Then, add the tempered egg mixture back into the saucepan with the remaining hot milk.
- Heat the saucepan on low. Stirring constantly, heat until the base has thickened enough to coat the back of a spoon. This should take a few minutes.
- Strain the mixture into a bowl to remove any pieces of egg that may have cooked.
- Add the heavy cream and vanilla extract and stir to combine.
- Add in the cantaloupe puree and stir until incorporated.
- Cover the bowl with plastic wrap making sure to have the plastic wrap touching the surface of the ice cream base. This will help keep it from forming a skin while chilling. Refrigerate for at least 3 hours, or until cold.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer's instructions (mine took about 20 minutes), until it is thick and the consistency of soft-serve ice cream.
- Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.
Nutrition Facts : Calories 416 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 228 milligrams cholesterol, Fat 27 grams fat, Fiber 0 grams fiber, Protein 9 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 153 milligrams sodium, Sugar 34 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
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