Melon With Ice Cream Recipes

NO-CHURN WATERMELON ICE CREAM SLICES

Steps:

• Cut a thin slice off the top of the watermelon, just enough to show the pink of the inside flesh. Stand the watermelon upright vertically in a large bowl. Place an immersion blender into the cut part at the top of the watermelon and puree the flesh, moving the blender in and around, following the shape of the inside of the watermelon. Be careful not to cut through the sides or bottom of the watermelon rind.
• Pour out the juice and reserve 1 1/2 cups for the ice cream; save the rest for another use. Using a spoon, scoop out any remaining red watermelon flesh so you have a smooth white interior (this is important so the melon freezes properly). Make sure there is no juice remaining inside and pat dry with a paper towel.
• Freeze the watermelon while you make the ice cream.
• Whisk together the condensed milk, salt and reserved watermelon juice in a large bowl and set aside.
• Whip the heavy cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about one-half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the remaining whipped cream until well blended. Pour the mixture into the frozen watermelon, filling it all the way to the top. Cover with plastic wrap and freeze until solid, 3 hours and up to overnight.
• If frozen overnight, let the watermelon thaw for about 2 hours in the refrigerator before serving. Place the watermelon cut-side down on a cutting board and halve lengthwise with a long chef's knife. Cut each half lengthwise into 3 wedges.

EASY MELON ICE CREAM

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.

EASY CREAMY MELON ICE CREAM

Steps:

• Add the cream and sugar to a saucepan and bring to a gentle boil then remove from heat. Give it a stir to make sure all the sugar has dissolved.
• Add the prepared cubed melon and lemon juice to a food processor and puree until smooth. Then add the cream to the pureed melon and blend until everything is fully combined.
• Pour the mixture in to the ice cream machine and churn until thick or semi frozen. This should be about 30 minutes. Then transfer to your freezer proof container and freeze until it is hard to your liking. Serve with your favourite berries or in an ice cream cone!

MELON ICE CREAM

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.

MELON ICE CREAM

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.

HOMEMADE WATERMELON ICE CREAM

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.