Why isn't Cantaloupe ice cream a mainstream thing already? The reaction from people when I mention it is pure excitement. Their ears and eyes light up with interest.
There are two distinct methods for making Cantaloupe ice cream. One method involves using a blender and freezing the mixture. The second method utilizes the classic French technique called Crème Anglaise.
The recipe takes about 15 minutes, then 3 to 4 hours in the freezer to become ice cream.
⬇️ Table of Contents
👪 Why This Recipe Works
It's simple. 4 ingredients. Two Methods
- First method is like making a Granita, a semi-frozen dessert made with sugar, water, cream, and other flavorings.
- Second method, my favorite, is making real cantaloupe ice cream. We cover the key to success, which is tempering the eggs. So easy. Use a temperature probe to check the exact temperatures. We'll get to that in a minute.
🥘 Ingredients
- Ripe Cantaloupe
- Three Egg Yolks 🥚
- Fine White Sugar
- Heavy Cream of Half & Half
I like adding in salt as well 🧂
📖 Variations
Eggs:
Replace the eggs with one of the following:
- Chia Seeds: Use 1 tablespoon per egg replacement. Chia seeds act as a binder, creating a thicker texture similar to eggs in baked goods.
- Mashed Bananas: Use ¼ cup per egg replacement.
- Avocado: Use ¼ cup per egg replacement.
- Nut Butter: Use 3 tablespoons (60 grams) per egg replacement.
Heavy Cream:
Replace heavy cream with one of the following:
- Yogurt
- Soy Milk: To substitute 1 cup (237 ml) of heavy cream, combine ⅔ cup (159 ml) of soy milk with ⅓ cup (79 ml) of olive oil.
- Silken Tofu: Mix with soy milk to achieve the creamy consistency for good ice cream.
Sugar:
replace sugar with one of the following:
- Honey
- Stevia
- Coconut Sugar
- Banana Puree
- Brown Rice Syrup
- Splenda
Instructions
I'll show you how to make cantaloupe ice cream in an easy and classic way.
Remove the Cantaloupe from the Rind
- Cut the cantaloupe in half.
- Check the cantaloupe for ripeness by making an impression.
- Remove the seeds (refer to photos 2 & 3).
- Refer to photo 4 for the depth to remove the cantaloupe and the quantity provided by one cantaloupe.
🍨 How To Make An Ice Cream Base
- Add 2 cups of heavy cream to a pot over medium heat.
- Add ½ cup of white sugar.
- Bring the heat to just below boiling, around 180 degrees, to melt the sugar.
🥚 How To Temper Egg Yolks
- Remove ⅓ of the base liquid into a side bowl and allow it to cool down to 140 degrees.
- Mix in 3 egg yolks into the side bowl.
- Stir together until well combined.
- Pour the mixture back into the main pot with the heat off (once at 140 degrees).
- Keep stirring the ice cream base, which will continue to thicken.
💭 Faqs
Yes, the rule of thumb is you'll need to increase the amount of sugar. Cantaloupe that has had time to ripen off the vine will provide a sweeter melon/cantaloupe
The oldest trick in the book is to thump the melon/cantaloupe with your middle finger. Flick it and listen for a deep thud. That's the one you want.
Strawberries, Blueberries, Raspberries, Blackberries, Honeydew Melon, Avocados Dragon Fruit, Peaches.
Each state has a different growing season for cantaloupe. Here's a link to check when your area is in season
📖 Recipe
Cantaloupe Ice Cream Recipe
Suggested Equipment
Ingredients
- 1 ripe Cantaloupe Melon / best to buy 3 to 4 days before using for max sweetness
- ½ cup White Table Sugar
- 2 cups Heavy Cream / Half & Half will work
- 3 Egg Yolks / do not use the egg whites making ice cream
Instructions
Making Cantaloupe Ice Cream
- 1. Prepare the CantaloupeLet the melon ripen on the counter for 3-4 days to enhance sweetness.Cut the cantaloupe in half and scoop out the seeds and pulp.Remove the flesh from the rind and blend or process until smooth to make a cantaloupe purée. Set aside.
- 2. Heat the CreamIn a medium saucepan, combine the heavy cream and sugar.Warm over medium heat until small bubbles appear (around 180°F / 82°C).Stir until sugar fully dissolves, then remove from heat.
Tempering the Eggs
- Tempering prevents the eggs from scrambling when added to hot liquid.In a separate bowl, add ⅓ of the hot cream mixture and let it cool to about 140°F / 60°C.Add in the 3 egg yolks and whisk quickly until smooth.Pour this tempered mixture back into the saucepan with the remaining cream.Whisk together rapidly with the heat off until fully combined and thickened slightly.
Finishing Setups
- 4. Chill & FreezeLet the custard cool to room temperature, then stir in the cantaloupe purée.Cover and refrigerate until completely cold (about 2–3 hours).Pour into your ice cream maker and churn according to the machine’s directions.Transfer to a container and freeze for a few hours to firm up.
- If using an ice cream maker, be sure to place the machine freezing base into the freezer for a few hours before making ice cream.
Cantaloupe Granita
- Alternative: Cantaloupe GranitaFor a lighter, dairy-free version:In a blender, combine cantaloupe, ½ cup sugar, 2 cups water or cream, and 1 teaspoon salt.Blend until smooth.Pour into a shallow pan and freeze for 4+ hours, scraping every 45 minutes for a fluffy texture.
Video
Notes
- Older cantaloupe will be sweeter than freshly picked
- See above for a list of alterations and substitutes ingredients
- Use a little bit less sugar when making cantaloupe granita
- Substituting different fruits using the same recipe and technique works perfectly
- Find out when cantaloupe is in season in your state
- Add a splash of vanilla extract or a squeeze of lime juice for a refreshing twist.
- Store in an airtight container for up to 7 days.
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Gail Marie says
What a yummy recipe! I've had a lot of homemade Ice Cream in my past and have used a lot of different fruits in it, but never cantaloupe! This sounds amazing and makes a really pretty dish. Thank you Chef for sharing this.
Steven Pennington says
Hi Gail, This recipe has turned out to be a big hit. I love sharing it with guests. In the latest batch, I skipped the salt since the cantaloupe was so sweet on its own. Enjoy!