CANTALOUPE GELATO
Categories Food Processor Ice Cream Machine Dessert Freeze/Chill Kid-Friendly Low Sodium Peach Summer Party Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved. Cool syrup. Cut rind from melon and discard seeds. Cut melon into chunks and in a food processor purée enough to measure 2 cups. Transfer purée to a bowl and stir in syrup and lemon juice. Chill melon mixture until cold and up to 1 day.
- Stir in egg white and freeze in an ice-cream maker. Serve gelato immediately or transfer to an airtight container and put in freezer to harden no more than 3 hours.
GELATO
Basic Gelato Recipe...from my Italian mother-in-law. This recipe may be used as a base for your favorite flavors. Try adding vanilla, shaved chocolate or your favorite fruits. Experiment with desired flavors!
Provided by OSTAFF1
Categories World Cuisine Recipes European Italian
Time 3h
Yield 4
Number Of Ingredients 4
Steps:
- In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
- In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
- Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 33 g, Cholesterol 296.1 mg, Fat 28.8 g, Protein 7.9 g, SaturatedFat 16.8 g, Sodium 80.6 mg, Sugar 30.8 g
MELON GELATO
From Alice Waters' "The Art of Simple Cooking". Prep. time does not include freezing time.
Provided by Nabiha
Categories Frozen Desserts
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut the melon in half, scoop out the seeds, peel off the rind, and cut the flesh into small pieces. Puree until smooth in a blender or food processor.
- Beat together the egg yolks and 1/3 cup sugar until thick.
- Warm the syrup over low heat. Whisk the egg yolks and sugar into the corn syrup and cook over low heat, whisking just until warmed through. Remove from the heat and strain through a sieve.
- Whip the cream until it begins to mound up and peak softly, and fold it into the yolk mixture.
- Beat the egg whites and 1 tablespoon sugar until they form soft peaks; fold into the yolk and cream mixture.
- Stir in the melon puree and lemon juice and freeze according to the instructions for your ice cream maker.
Nutrition Facts : Calories 205.3, Fat 6.9, SaturatedFat 3.4, Cholesterol 138.1, Sodium 60.5, Carbohydrate 33.8, Fiber 0.5, Sugar 20.9, Protein 4.3
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.
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.
MELON GELATO ( NORMAL OR GLUTEN FREE VERSION)
I had this the first time when I was 14 years old, on a trip to Italy. I couldnt get enough of it. I use a kenwood ice cream machine, the one you have to freeze 24 hours beforehand.
Provided by Wild Thyme Flour
Categories Frozen Desserts
Time 10m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Put the chopped melon in the freezer for a couple of hours. This helps the ice cream machine along.
- Blend the melon with the sugar until very smooth and frothy.
- Add the cream and blend further.
- Pour the melon mixture into the ice cream machine until it has the consistency of soft ice cream. With the machine still going, add in the whisked whites . These will become incorporated into the ice cream making it softer.
- I have made this ice cream without the egg white sucsessfully.
Nutrition Facts : Calories 139.8, Fat 0.3, SaturatedFat 0.1, Sodium 44.9, Carbohydrate 33.7, Fiber 1.5, Sugar 33.2, Protein 2.6
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
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