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 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 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.
CREAMY CANTALOUPE POPS
I make these delicious pops when the melons are ripening quickly in our cantaloupe patch.-Deanna Richter, Elmore, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place cantaloupe in a blender. Cover and process until smooth; set aside. In a small saucepan, combine the cream and sugar. Cook and stir over low heat until sugar is dissolved. Remove from the heat. , Stir in pureed cantaloupe. Pour 1/4 cup into each mold; insert the Popsicle sticks. Freeze until firm.
Nutrition Facts : Calories 162 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 14mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
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
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