Cantaloupe Bowl Ice Cream Recipes

HOMEMADE CANTALOUPE ICE CREAM

Steps:

• Chop cantaloupe in a food processor to desired consistency.
• Mix 1 cup of milk, sugar, salt, and vanilla until all sugar is dissolved. Add chopped cantaloupe and rest of milk to the mixture.
• Pour the ice cream mixture into a 1.5-quart ice cream maker, according to manufacturer directions. Let mix until thickened (about 15-20 minutes).
• Serve immediately, or transfer to freezer-safe container and freeze until more solid.

CANTALOUPE ITALIAN ICE

Steps:

• Dissolve sugar and water in a 2-quart saucepan over medium-high heat. Bring to a boil and cook for 2 minutes. Remove from the heat and cool.
• Peel and seed the cantaloupes. Cut into 2-inch pieces. Puree in a food processor. Strain through a medium sieve. Mix strained cantaloupe juice, sugar syrup, and lemon juice with a wire whisk.
• Pour into an ice cream machine. Add some cantaloupe pulp, if desired. Freeze to a smooth consistency, according to manufacturer's directions.
• You may wish to place in the freezer compartment of your refrigerator for a few hours to harden. Serve in a dessert glass topped with whipped cream or with a scoop of vanilla ice cream. Garnish with fresh mint leaves.

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.

CANTALOUPE ITALIAN ICE

Steps:

• Place a 7x12-inch glass dish in the freezer to chill.
• Combine sugar and water in a saucepan over low heat. Cook until sugar has completely dissolved. Add mint, remove from heat, and set aside to cool.
• Place melon in a food processor and process until pureed; pour into a bowl. Strain mint leaves from cooled syrup and add syrup to the melon. Stir until well combined.
• Pour cantaloupe mixture into the chilled dish and freeze uncovered for 3 to 4 hours, stirring with a fork every 30 minutes. Continue until mixture is almost frozen and a bit grainy; don't let it freeze completely, otherwise you won't be able to serve it.
• Place in a decorative bowl and garnish with mint leaves.