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Cantaloupe Ice Cream

Cantaloupe Ice Cream
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Cantaloupe ice cream is a creamy, fruity dessert that captures the essence of summer in every bite. With its velvety custard base and the natural sweetness of ripe cantaloupe, this treat is perfect for cooling off on warm days or impressing guests at your next gathering.

Ingredients

Scale
  • 2 cups cantaloupe, diced
  • 4 large egg yolks
  • 3/4 cup granulated sugar
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 1/4 teaspoon kosher salt
  • 2 teaspoons vanilla extract

Substitution Tips:

  • Replace whole milk with almond or coconut milk for a dairy-free version.
  • Use honey or maple syrup instead of granulated sugar for natural sweetness.

Ingredient Notes: Choose ripe cantaloupe with a fragrant aroma and soft texture for the best flavor. Chill all ingredients beforehand to speed up the freezing process.

Instructions

  1. Prepare Equipment: Chill your ice cream maker bowl for at least 24 hours. Ensure no water sloshes when shaken.
  2. Make Cantaloupe Puree: Blend diced cantaloupe in a food processor until smooth, then strain through a fine-mesh sieve to remove pulp. Set aside.
  3. Whisk Egg Yolks and Sugar: In a medium bowl, whisk egg yolks and sugar until smooth and pale yellow.
  4. Heat Milk: In a saucepan over medium heat, bring milk and salt to a simmer (do not boil). Remove from heat.
  5. Temper Eggs: Slowly whisk about half a cup of hot milk into the egg mixture, then pour back into the saucepan.
  6. Thicken Custard: Heat on low, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5 minutes). Strain through a sieve into a clean bowl.
  7. Add Cream and Chill: Stir in heavy cream and vanilla extract. Cover with plastic wrap touching the surface to prevent skin formation. Refrigerate for at least 3 hours or overnight.
  8. Combine and Churn: Mix chilled custard with cantaloupe puree. Pour into an ice cream maker and churn according to manufacturer instructions (about 20 minutes).
  9. Freeze: Transfer soft ice cream to a shallow container, cover with plastic wrap or wax paper, and freeze for at least 4 hours until firm.
  10. Serve: Let sit at room temperature for about 5 minutes before scooping.

Notes

Serving Suggestions:

  • Scoop into waffle cones or bowls and garnish with fresh mint leaves or crushed pistachios for added texture and color.

Tips & Tricks:

  • Straining the cantaloupe puree ensures a silky texture without fibrous bits.
  • Tempering eggs prevents curdling; add hot milk slowly while whisking constantly.
  • Letting the ice cream sit briefly at room temperature makes scooping easier.

Storage & Reheating:

  • Store in an airtight container in the freezer for up to two weeks.
  • Press plastic wrap directly onto the surface of the ice cream to prevent freezer burn.
  • Allow frozen ice cream to soften slightly at room temperature before serving—avoid microwaving.

Find it online: https://icecreamin.com/cantaloupe-ice-cream/