Cassis Splashed Melon With French Vanilla Ice Cream Blackb Recipes

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FRENCH VANILLA ICE CREAM



French Vanilla Ice Cream image

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield about 5 cups

Number Of Ingredients 7

8 large eggs yolks
3/4 cup sugar
2 1/2 cups heavy cream
1 1/2 cups cold milk
Pinch of fine salt
1 vanilla bean
2 teaspoons Cognac (optional)

Steps:

  • In a medium bowl, lightly whisk together the yolks and half of the sugar.
  • In a non-reactive saucepan combine the cream, 1 cup of the milk, the remaining sugar, and the salt.
  • Split the vanilla bean in half, lengthwise, to expose the tar-like seeds inside the pod. Scrape the seeds loose with a knife; add the bean and the seeds to the cream mixture.
  • Heat the cream over medium-high heat until just at a boil. Remove from the heat. Gradually pour the hot liquid into the yolks, while whisking constantly. Return the cream-egg mixture to the saucepan. Cook over medium-low heat, stirring the mixture constantly, with a wooden spoon in a figure-8 motion, until thickened, about 10 minutes. When the ice cream mixture is properly cooked it should coat the back of a spoon, be satiny thick, and be free of any bubbles on the surface. (If you taste the ice cream base it should have a slight egg-y taste.) When thickened, pour in the reserved milk to prevent the mixture from overcooking. Strain into a medium bowl. Add the cognac if desired.
  • Fill another bowl with ice. Set the bowl of ice cream base in the ice and stir until thoroughly chilled. Freeze the base in an ice cream machine according to the manufacturer's instructions. (Take care not to over churn the ice cream or it will get a grainy texture.) Transfer the ice cream to the freezer to set up for at least 1 hour. Serve.

CASSIS-SPLASHED MELON WITH FRENCH VANILLA ICE CREAM & BLACKB



Cassis-Splashed Melon With French Vanilla Ice Cream & Blackb image

This is a super easy summer dessert that could easily be served to guests. The adult version includes cassis, a French liqueur. You could easily adjust this for kids by omitting the cassis. This idea came from Rachael Ray. Enjoy!

Provided by LifeIsGood

Categories     Frozen Desserts

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

1 ripe cantaloupe, quartered and seeded
1/2 cup cassis liqueur (or syrup)
1 pint French vanilla ice cream, slightly softened
1/2 pint blackberry (or more, to taste)

Steps:

  • Cut off a sliver of each melon wedge bottom, so that they will sit nicely on a plate.
  • Pour 2 tablespoons of cassis liqueur or syrup across each melon wedge.
  • Scoop 1 ball of ice cream onto each wedge of melon.
  • Garnish each with blackberries and serve.
  • Simple as that!

Nutrition Facts : Calories 623.8, Fat 17.8, SaturatedFat 11.1, Cholesterol 98.4, Sodium 88.7, Carbohydrate 38.6, Fiber 3.1, Sugar 34.7, Protein 5.4

MELON, CASSIS AND FRENCH VANILLA ICE CREAM WITH BLACKBERRIES



Melon, Cassis and French Vanilla Ice Cream with Blackberries image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 5m

Yield 4 servings

Number Of Ingredients 4

1 ripe cantaloupe, quartered and seeded
1/2 cup cassis liqueur or syrup
1 pint French vanilla ice cream
1/2 pint blackberries

Steps:

  • Cut a sliver off each melon wedge so that it will sit evenly on dessert plate. Pour 2 tablespoons of cassis liqueur or syrup across each melon wedge. Soften ice cream in microwave on high for 10 seconds. Scoop 1 ball of French vanilla ice cream onto each wedge of melon. Garnish dessert with a few blackberries and serve.

CHARENTAIS MELONS WITH CASSIS GELEE



Charentais Melons with Cassis Gelee image

Summer melons serve as enticing dishes for this sweet-tart black-currant gelatin infused with a hint of mint.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 5

2 1/4 teaspoons (one 1/4-ounce envelope) unflavored gelatin
1 1/4 cups cold water
6 stems fresh mint, plus sprigs for garnish
3/4 cup creme de cassis (black-currant liqueur)
2 small (2- to 2 1/2-pound) Charentais melons, or other small, round summer melons chilled, halved, and seeded

Steps:

  • Sprinkle gelatin over water in a shallow, heatproof bowl. Let stand until softened, about 5 minutes. Set bowl over a saucepan of simmering water, and stir until gelatin dissolves, 2 to 3 minutes. Stir in mint, remove from heat, and let stand for 10 minutes.
  • Remove mint; holding stems over bowl, squeeze liquid from leaves into gelatin mixture. Discard mint. Stir in creme de cassis, and transfer mixture to an 8-inch square cake pan. Freeze until set, about 30 minutes, then refrigerate for 15 minutes (or overnight).
  • Spoon some of the gelee into the center of each melon half. Garnish with mint, and serve immediately.

EASY MELON ICE CREAM



Easy melon ice cream image

A quick and easy way to make fruity and refreshing ice cream for hot summer days

Provided by Barney Desmazery

Categories     Dessert, Snack, Treat

Time 35m

Number Of Ingredients 5

300ml double cream
175g caster sugar
1 very ripe charentais melon , peeled, deseeded and chopped into small chunks
juice 1 lemon
fresh raspberries , to serve

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.

Nutrition Facts : Calories 385 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium

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