Cantaloupe Bowl Ice Cream Recipes

HOMEMADE CANTALOUPE ICE CREAM

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.

CANTALOUPE ICE CREAM

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.

CANTALOUPE ITALIAN ICE

Steps:

• Place a 7x12-inch glass dish in the freezer to chill.
• Combine sugar and water in a saucepan over low heat. Cook until sugar has completely dissolved. Add mint, remove from heat, and set aside to cool.
• Place melon in a food processor and process until pureed; pour into a bowl. Strain mint leaves from cooled syrup and add syrup to the melon. Stir until well combined.
• Pour cantaloupe mixture into the chilled dish and freeze uncovered for 3 to 4 hours, stirring with a fork every 30 minutes. Continue until mixture is almost frozen and a bit grainy; don't let it freeze completely, otherwise you won't be able to serve it.
• Place in a decorative bowl and garnish with mint leaves.

GIULIANO HAZAN'S CANTALOUPE ICE CREAM

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.

BEN & JERRY'S CANTALOUPE ICE CREAM RECIPE - (4.4/5)

Steps:

• 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 puree 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. Variation: COCONUT CANTALOUPE: Use half the amount of cantaloupe and lemon juice asked for. Add 1 cup coconut cream, such as Coco Lopez, to the Sweet Cream Base.