Cantaloupe Ice Cream

Canteloupe+Ice+Cream.jpg

A variation of the Italian sweet melon gelato cream. A sweet, refreshing summer treat. One of my Brother-In-Law Michael’s favorite summertime desserts on the beach in Gulf Shores, AL.

INGREDIENTS:

  • 1 1/2 cups chopped ripe cantaloupe

  • 1 cup heavy cream

  • 1 1/4 cups whole milk (or 2%)

  • 1/2 cup Spice Horizon organic sugar

  • 1 1/2 tsp Spice Horizon vanilla extract

  • 1 pinch kosher sea salt

DIRECTIONS:

  1. Mix cream, sugar, vanilla and salt and blend until sugar has completely dissolved.

  2. Place 1 1/2 cups diced ripe cantaloupe in a food processor with 1 1/4 cup whole milk (or 2%) and blend until you reach your favorite consistency. (You can leave it chunky, or puree it for a smooth consistency)

  3. Combine the pureed cantaloupe and cream mixtures.

  4. Pour the mixture into a 1.5-quart ice cream freezer container and mix until frozen (according to your manufacturer’s ice cream freezer directions).

  5. Serve immediately if you like it soft, or transfer the mixture into a freezer proof container for serving later when the mixture has completely hardened.

  6. Serve in a bowl, or in the hollow of a half cantaloupe and garnish with a mint leaf.

Things you'll need for this recipe...

 

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