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.
BEN AND JERRY'S CANTALOUPE ICE CREAM
This homemade cantaloupe ice cream will for sure make you keep coming back to scoop out more. This fruity and creamy ice cream is a winner at any occasion.
Categories Fruits Dessert Ice Cream Frozen Cantaloupe
Time 1h
Yield 16
Number Of Ingredients 4
Steps:
- This is one of Jerry's Favorite flavors, but they never figured out how to make it in large batches. It's sold only in their downtown store. 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 purée 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. Makes 1 generous quart. Variation: COCONUT CANTALOUPE: Use half the amount of cantaloupe and lemon juice asked for in step 1. Add 1 cup coconut cream, such as Coco Lopez, to the Sweet cream Base in step 2. Complete the recipe as directed.
Nutrition Facts :
CANTALOUPE ICE CREAM RECIPE
I found this recipe online at http://www.serving-ice-cream.com/cantaloupe-ice-cream.html This is an eggless (Philadelphia Style) but there is also a Custard Style (w/ eggs) as well as a non-ice cream maker recipe. The cantaloupe shines in this refresher dessert. Give it a try! I used less vanilla extract but that's my...
Provided by Susan Robb
Categories Ice Cream & Ices
Time 1h45m
Number Of Ingredients 7
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!
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
CANTALOUPE ICE CREAM
Nothing like a refreshing ice cold bowl of Ice Cream in the hot day's of summer, You will love this one. And don't forget to rate this if you try it. Thanks.
Provided by Johnney
Categories Frozen Desserts
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 635.5, Fat 39.6, SaturatedFat 23.9, Cholesterol 238.4, Sodium 101.1, Carbohydrate 63.2, Fiber 1, Sugar 59.5, Protein 9.7
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.
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CANTALOUPE ICE CREAM RECIPE - A KEEPER! - STACY LYN HARRIS
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Cuisine AmericanCategory Dessert
- In a large bowl, combine the cubed cantaloupe with 1/3 cup of sugar. Cover and marinate at least 6 hours in the refrigerator.
- In a saucepan over medium-low heat, simmer the marinated cantaloupe pieces in the juices of the marinade. Cook for 5 minutes, stirring occasionally, then remove and cool.
- Puree the cantaloupe mixture in a blender or food processor. Add the lime juice and process again. Cover and chill for an hour.
- In a large bowl, combine the half and half and coconut milk with the remaining 1/2 cup of sugar. Stir in the pureed cantaloupe gently to mix in.
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