GIULIANO HAZAN'S CANTALOUPE ICE CREAM
Provided by Joan Nathan
Categories ice creams and sorbets, dessert
Time 1h30m
Yield One quart
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 13 milligrams, Sugar 19 grams
HOMEMADE CANTALOUPE ICE CREAM
Cantaloupe and ice cream isn't a combination you usually think of. But it is delicious & refreshing! This Homemade Cantaloupe Ice Cream is so easy to make.
Provided by Marybeth Feutz
Categories Dessert
Time 25m
Number Of Ingredients 5
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.
MELON GELATO
From Alice Waters' "The Art of Simple Cooking". Prep. time does not include freezing time.
Provided by Nabiha
Categories Frozen Desserts
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut the melon in half, scoop out the seeds, peel off the rind, and cut the flesh into small pieces. Puree until smooth in a blender or food processor.
- Beat together the egg yolks and 1/3 cup sugar until thick.
- Warm the syrup over low heat. Whisk the egg yolks and sugar into the corn syrup and cook over low heat, whisking just until warmed through. Remove from the heat and strain through a sieve.
- Whip the cream until it begins to mound up and peak softly, and fold it into the yolk mixture.
- Beat the egg whites and 1 tablespoon sugar until they form soft peaks; fold into the yolk and cream mixture.
- Stir in the melon puree and lemon juice and freeze according to the instructions for your ice cream maker.
Nutrition Facts : Calories 205.3, Fat 6.9, SaturatedFat 3.4, Cholesterol 138.1, Sodium 60.5, Carbohydrate 33.8, Fiber 0.5, Sugar 20.9, Protein 4.3
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.
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
CANTALOUPE SORBET
"This sorbet was used as a refreshing summer dessert after a hearty meal. Everyone loved it as a palate-cleansing finale to a great dinner." Gena Persons, Severn, MD
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1 quart.
Number Of Ingredients 4
Steps:
- In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved. Transfer to a small bowl; refrigerate until chilled., Place the cantaloupe, lemon juice and sugar syrup in a food processor; cover and process for 2-3 minutes or until blended., Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 4 hours or until firm.
Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 32g carbohydrate (31g sugars, Fiber 1g fiber), Protein 1g protein.
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