Cantaloupe Ice Cream



Cantaloupe Ice Cream
You must have heard the phrase, “When life gives you lemons, make lemonade.” Well, when life gave me overripe cantaloupe I made cantaloupe ice cream. Actually I should know better than to take advantage of buy one, get one since I still have a whole killer pineapple, but that’s story.
Anyway without further ado, let’s make some delicious, all natural, NO preservatives included ice cream!
Cantaloupe Ice Cream
(For a soother texture use a custard base.)
Makes one pint (but I automatically double it)
1 cup cantaloupe puree (about 1/2 of a medium-sixed cantaloupe)
1 teaspoon lemon juice
1/4 cup sugar
2 Tablespoons honey or agave syrup
1/2 teaspoon vanilla
1/2 cup milk
1/2 cup heavy cream
Beat together sugar, milk and cream until sugar dissolves and mixture is frothy (about 2 minutes by hand).
Add vanilla. Mix.
Add cantaloupe, lemon and honey. Mix to dissolve honey.
Pour into your favorite ice cream maker or large plastic container and freeze. But keep an eye on it. The key to keeping down the amount of ice crystals is to stir or hand whip the ice cream as it freezes. About every 20 minutes or so until it is set.
I don’t mind some crystals because it melts as you eat it!

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2 thoughts on “Cantaloupe Ice Cream

  1. I had been eyeing a recipe for cantaloupe sorbet, but this looks much tastier. In the baking world, I do feel that cantaloupe is under rated.
    Thanks for coming up with this delicious frosty creation! Also, I am now following you through Google +

    • I had some leftover puree, added some of the ice cream, milk, and fresh mint and blended and WOW what a great milkshake!

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