Giuliano Hazans Cantaloupe Ice Cream Recipes

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GIULIANO HAZAN'S CANTALOUPE ICE CREAM



Giuliano Hazan's Cantaloupe Ice Cream image

Provided by Joan Nathan

Categories     ice creams and sorbets, dessert

Time 1h30m

Yield One quart

Number Of Ingredients 4

1 pound cantaloupe without the rind
3/4 cup sugar
1 cup water
1/2 cup heavy 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.

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



Cantaloupe Italian Ice image

Provided by Food Network

Categories     dessert

Time 36m

Yield 12 servings

Number Of Ingredients 5

1 quart (32 ounces) water
1 pound, 4 ounces sugar
1 lemon, juiced
2 medium-sized ripe cantaloupes
Serving suggestions: whipped cream or vanilla ice cream and fresh mint leaves

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 ICE CREAM



Cantaloupe Ice Cream image

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

1 lb cantaloupe, peeled and cut into chunks
2 tablespoons unflavored gelatin
1/4 cup hot water
2 eggs, separated
2 cups cream or 2 cups milk
1 cup sugar
1/4 cup mango juice or 1/4 cup other fruit juice
2 teaspoons vanilla

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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