Cantaloupe Ice Cream
Cantaloupe grew profusely in our garden this year, so we decided to try a few “experimental” recipes to make good use of it. This recipe for cantaloupe ice cream ended up being a real “keeper.” Scott said it was his favorite ice cream EVER! Now that is something to remember.
Side note: cantaloupe is known to help those who have insomnia by reducing the body’s heart rate, reducing stress, and helping with relaxation.
I’ve been using my White Mountain Ice Cream Maker for years, and it hasn’t failed me yet. You can get one for yourself from Amazon (I might make some money if you buy).
Tips for the Perfect Homemade Cantaloupe Ice Cream
- Make sure all your equipment is cold. Put everything in the freezer
- Make sure the ice cream mixture is completely cold before churning. The faster the crystals freeze the smaller they will be so you will have a smoother ice cream.
- Put a little water (kind of a brine) around the ice. This causes the mixture to more evenly freeze the mixture ensuring a more dense, smooth texture.
- If you are adding chunks of fruit (or any extra ingredient), add them the last few minutes of churning. This gives the ice cream a chance to freeze correctly and won’t clog the churn mechanism.
You can find this recipe in my first cookbook, Tracking the Outdoors In. Get your hands on a copy today!
Cantaloupe Ice Cream
This cantaloupe ice cream recipe started as an experiment to use up a bounty of cantaloupe from our garden. It ended up being a delicious "keeper"!
Ingredients
- 2 cups cantaloupe peeled and cubed
- 5/6 cup granluated sugar divided between 1/3 cup and 1/2 cup
- 1 1/2 tablespoons fresh lime juice
- 1 3/4 cups half and half
- 1 1/4 cup almond milk or coconut milk
Instructions
- In a large bowl, combine the cubed cantaloupe with 1/3 cup of sugar. Cover and marinate at least 6 hours in the refrigerator.
- In a saucepan over medium-low heat, simmer the marinated cantaloupe pieces in the juices of the marinade. Cook for 5 minutes, stirring occasionally, then remove and cool.
- Puree the cantaloupe mixture in a blender or food processor. Add the lime juice and process again. Cover and chill for an hour.
- In a large bowl, combine the half and half and almond or coconut milk with the remaining 1/2 cup of sugar. Stir in the pureed cantaloupe gently to mix in.
- Place mixture in the freezer for about 2 hours. Transfer to an ice cream maker and proceed with the manufacturer’s instructions for making ice cream.
- Place the cantaloupe ice cream into an air tight container and return to freezer for 2 hours before serving.
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