Susan Robb Recipe

Cantaloupe Ice Cream Recipe

By Susan Robb SLROBB


I found this recipe online at www.serving-ice-cream.com/c... This is an eggless (Philadelphia Style) but there is also a Custard Style (w/ eggs) as well as a non-ice cream maker recipe. The cantaloupe shines in this refresher dessert. Give it a try! I used less vanilla extract but that's my personal preference. Enjoy!

Prep time is all-inclusive - prep time: 15 mins.; ice ceram machine: 25-30 minutes: freezing: 1 hr.


Recipe Rating:
 1 Rating
Serves:
10 1/2 cup servings
Prep Time:

Ingredients

1
ripe cantaloupe
1/4 c
lemon juice
1/4 c
sugar
1 c
milk
2/3 c
sugar
2 c
heavy cream
1 tsp
vanilla extract
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Directions Step-By-Step

1
Cantaloupe preparation:
Puree cantaloupe. Combine cantaloupe, lemon juice, and 1/4 cup sugar in a small, airtight container. Chill cantaloupe mixture in the frige for 1 hour.
2
Ice Cream Base:
Mix milk and sugar together so that the sugar dissolves (about 1 -2 minutes with a hand mixer or whisk). Drain cantaloupe puree and add juice to milk mixture. Set cantaloupe aside. Stir in cream and vanilla extract. Pour into ice cream maker. Mix about 20-25 minutes.
3
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. Eat and be refreshed!

About this Recipe

Course/Dish: Ice Cream & Ices
Hashtag: #cantaloupe