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Cantaloupe Ice Cream

w_r_ranch

Master Gardener
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Location
South Central Texas
Planting Zone
8b
As you know, we had the best ever cantaloupe crop this year. Many were given away & the vines are still producing... So it's time to try something new.

I started by making the base of the ice cream (this will work with any flavor). It will yield a generous quart.

2 Cups of heavy whipping cream
3/4 Cup of sugar
1 Cup of milk
2 large eggs

Whisk the eggs in a mixing bowl until light and fluffy (1 to 2 minutes).

Whisk in the sugar, a little at a time, then continue whisking until completely blended (about 1 minute more).

Pour in the cream & milk, whisking to blend.


Then we prepare a large cantaloupe by cutting it in half & scooping out the seeds.



Cut the fruit into small chunks & put the chunks into a mixing bowl & mash until the fruit is purred.​

Cover the melon purée & refrigerate (this step can be skipped if you had previously chilled the melon).​

It's now showtime... Transfer the sweet cream base into your ice cream maker & freeze following the manufacturer's instructions.



After the ice cream stiffens, add the cantaloupe (about 2 minutes before it is done). Continue freezing until the ice cream is ready.

Enjoy!!!


Note: I made a triple batch as we have a large ice cream maker (5 quarts).
 
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