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Cantaloupe Ice Cream Recipe
Custard / Cream Style
with eggs
Cantaloupe ice cream is a elegant and creamy frozen treat.
Makes 1 1/2 quarts of ice cream
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Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Chill Time
3
hours
hrs
Total Time
3
hours
hrs
40
minutes
mins
Course
Dessert
Cuisine
American
Servings
10
1/2 cup servings
Ingredients
1x
2x
3x
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
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 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.
Keyword
copycat, custard, fruit, homemade ice cream