Cantaloupe Ice Cream Recipe
Cantaloupe ice cream has a fresh and refreshing taste. It’s easy to make and it tastes great!
Unique Ice Cream Flavor
I had never heard of or even thought about this ice cream flavor before.
Then I came across an interesting bit of information.
Cantaloupe ice cream was a favorite recipe of Jerry (from Ben and Jerry’s Ice Cream).
Seriously?
If that was the case, I just had to try this ice cream flavor.
After all, Ben and Jerry have tried a lot of different ice cream flavors. If this was Jerry’s favorite, that was saying a lot about the flavor.
It was delicious!
You can try this copycat ice cream as well.
How to Select a Cantaloupe
Appearance
All cantaloupe look pretty similar on the outside, so appearance is not a good indicator.
Weight
Pick a cantaloupe that feels heavy for its actual size.
Feel
Find where the cantaloupe’s stem would have been and press gently. The cantaloupe should feel firm, but there should be some give at this place.
Smell
For a cantaloupe, smell is the best indicator of its ripeness.
It should smell sweet and fruity.
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
Ingredients
Cantaloupe
- 1 cantaloupe ripe
- ¼ cup lemon juice
- ¼ cup sugar
Ice Cream Base
- 1 cup milk
- ⅔ cup sugar
- 2 cups heavy cream
- 1 tsp vanilla extract
Instructions
Cantaloupe
- Puree cantaloupe.
- Combine cantaloupe, lemon juice, and 1/4 cup sugar in a small, airtight container.
- Chill cantaloupe mixture in the fridge for at least 2 hours.
- ***Please note: Storing in refrigerator 12-24 hours will help strengthen the fruity flavor.
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
Ingredients
Cantaloupe
- 1 cantaloupe ripe
- ¼ cup lemon juice
- ¼ cup sugar
Ice Cream Base
- 2 eggs
- ¾ cup sugar
- 1 cup milk
- 2 cups heavy cream
- 1 tsp vanilla extract
Instructions
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 at least 2 hours.
- ***Please note: Storing in refrigerator 12-24 hours will help strengthen the fruity flavor.
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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