Cantaloupe Ice Cream Recipe

Cantaloupe ice cream has a fresh and refreshing taste. It's easy to make and it tastes great!

Cantaloupe ice cream was a favorite recipe of Jerry (from Ben and Jerry's Ice Cream).

Serving Tip: This fruit ice cream tastes great with chocolate! For a special dessert, serve this ice cream on top of hot pancakes. Sprinkle with cantaloupe cubes and drizzle with chocolate syrup! Yum!

Cantaloupe Ice Cream Recipe

Prep Time: 15 minutes
Chill Time: 1 hour
Ice Cream Maker Time: Approximately 25-30 minutes
Servings: Ten 1/2 cup servings

Ingredients:

Cantaloupe

1 ripe cantaloupe
1/4 cup lemon juice
1/4 cup sugar

Ice Cream Base

1 cup milk
2/3 cup granulated sugar
2 cups heavy cream
1 tsp vanilla extract

Directions:
If you don't have an ice cream maker, click here.

Cantaloupe

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.

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.

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!

Cantaloupe Ice Cream Recipe

Prep Time: 15 minutes
Chill Time: 3 hours
Ice Cream Maker Time: Approximately 25-30 minutes
Servings: Ten 1/2 cup servings

Ingredients:

Cantaloupe

1 ripe cantaloupe
1/4 cup lemon juice
1/4 cup sugar

Ice Cream Base

2 eggs
3/4 cup sugar
1 cup milk
2 cups heavy cream
1 tsp vanilla extract

Directions:
If you don't have an ice cream maker, click here.

Cantaloupe

Puree cantaloupe well.

In a small, airtight container, mix together cantaloupe, lemon juice, and 1/4 cup sugar.

In the refrigerator, chill cantaloupe puree for 1 hour.

Ice Cream Base

Beat eggs until they are light and fluffy (1-2 min).

Slowly add sugar to the eggs and beat for 1 more minute.

In a saucepan, heat milk until it just begins to boil.

Pour hot milk over beaten eggs, stirring to combine well.

Pour mixture back into the saucepan and heat, stirring constantly (don't let mixture boil).

Remove from heat when mixture thickens and begins to stick to your spoon.

Chill at least 3 hours.

Drain cantaloupe puree and add juice to milk mixture, setting cantaloupe puree aside.

Stir in cream and vanilla.

Pour into ice cream maker.

Mix about 20-25 minutes.

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.

Great when served by itself or with chocolate.

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