Cantaloupe Ice Cream

Cantaloupe Ice Cream is surprisingly fruity and refreshing! This is a great dessert for spring and summer barbecues. It’s so easy to make at home but you will need an ice cream maker.

The first time I tried Cantaloupe Ice Cream was in Bologna, Italy seventeen years ago but it was called Melone Gelato. I couldn’t believe how fruity and refreshing it was on that hot summer day! If you haven’t tried it, you are really in for a treat.

Ice cream and gelato do taste a little different because ice cream has a higher proportion of milk and lower proportion of cream. Ice cream also is churned slower which incorporates more air which means gelato will be denser than ice cream.

My ice cream maker machine only makes ice cream, frozen yogurt, and sorbet. This recipe is a little different than the Melone Gelato because it has the ice cream texture and taste. Cantaloupe Ice Cream is a perfect dessert for a spring or hot summer day!

EQUIPMENT NEEDED TO MAKE CANTALOUPE ICE CREAM

• You will need an Ice Cream Maker for this recipe. This brand sells new for around $69 but buying a used one is a great way to save money especially on a kitchen machine that might not get a lot of use. My mother bought me this ice cream maker at a garage sale for $2. Thank you Mom!

INGREDIENTS TO MAKE CANTALOUPE ICE CREAM

• 2 cups ripe cantaloupe, diced
• 1 cup heavy cream
• 2 cups half-and-half
• 2 eggs
• ¾ cup sugar
• 1 tsp pure vanilla extract
• 2 Tbsp fresh lime juice
• ½ tsp ground ginger
• 1 tsp salt

HOW TO MAKE CANTALOUPE ICE CREAM

• In a blender or food processor, purée the cantaloupe.
• Strain through a fine mesh sieve (No need to strain if puréed smooth).
• In a large saucepan over medium heat, add the puréed cantaloupe, heavy cream, and half-and-half.
• Cook until warm but do not let it come to a boil.
• In a medium bowl, stir together the eggs, sugar, vanilla, lime juice, ginger and salt.
• Stir ½ cup of the warm cream mixture to the egg mixture, then whisk into the saucepan.
• Over medium-low heat, bring the cantaloupe-cream mixture to a simmer, stirring occasionally, for about 8 minutes or until the mixture gets slightly thick.
• Transfer into medium-size bowl, cover in plastic wrap, and cool in the refrigerator for 4 hours.
• Pour into an ice cream machine and churn according to your ice cream makers instructions.
• Serve and/or transfer to a 1-quart freezer proof container or a 9 x 5-inch loaf pan and freeze.