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+ servings
Cantaloupe Ice cream in blue cup

Cantaloupe Ice Cream Recipe

Steven Pennington
Ripen cantaloupe made into ice cream using French technique
4.75 from 4 votes
Prep Time 10 mins
Cook Time 5 mins
Freezing Time 4 hrs
Total Time 4 hrs 15 mins
Course Dessert
Cuisine French

Suggested Equipment

Food Processor
Blender
Ice Cream Maker

Ingredients
 

  • Cantaloupe Melon (/ best to buy 3 to 4 days before using for max sweetness) 1 ripe (1 ripe)
  • White Table Sugar ½ cup (100 g)
  • Heavy Cream (/ Half & Half will work) 2 cups (476 g)
  • Egg Yolks (/ do not use the egg whites making ice cream) 3 (3 )

Instructions
 

Making Cantaloupe Ice Cream

  • Prep the cantaloupe. For best results allow the cantaloupe to ripen (denature) on the counter for 3 to 4 days.
  • Cut the cantaloupe in half through the middle. Remove the cantaloupe pulp from the rind of the cantaloupe.
  • Add the cantaloupe to a blender or food processor and blend into a puree and set it aside.
  • Place a medium-sized pot on the stovetop and add the heavy cream and sugar, bring to a soft simmer over medium heat. Around 180 degrees. Just hot enough you'll begin to see bubbles breaking the top surface of the heavy cream.
  • Once to temperature, add the sugar. Stir to melt the sugar. Once melted turn off the heat.

Tempering the Eggs

  • Tempering eggs is the technique of incorporating egg into a hot liquid to avoid scrambling the eggs.
    Using a bowl that is room temperature. Ladle in a ⅓ of the hot heavy cream.
    Allow to cool down to a temperature around 140 degrees. I suggest using a temperature probe.
  • After heavy cream and sugar are cooler, add in 3 egg yolks at once and whisk together quickly.
  • Pour the tempered eggs into the larger pot with the heavy cream and sugar.
    Whisk together very quickly with the heat off.

Finishing Setups

  • 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.
  • Pour the ice cream into the machine and turn it on, following the machine instructions. Ice cream will take a few hours in the freezer to set up.

Cantaloupe Granita

  • Using a blender or food processor add in the cantaloupe and pulse a few times.
  • Add the heavy cream and sugar, plus a teaspoon of salt. Add more salt if desired
  • Blend everything together until smooth.
  • Pour the cantaloupe granita base into an ice cream maker or simply use a large bowl.
    Place into the freezer for 4 plus hours to set up / freeze.

Video

Notes

Chef 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 

Nutrition

Nutrition Facts
Cantaloupe Ice Cream Recipe
Serving Size
 
1 cup
Amount per Serving
Calories
363
% Daily Value*
Fat
 
7.1
g
11
%
Saturated Fat
 
1.4
g
9
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Cholesterol
 
24
mg
8
%
Sodium
 
41
mg
2
%
Potassium
 
84
mg
2
%
Carbohydrates
 
3
g
1
%
Fiber
 
3.4
g
14
%
Sugar
 
21
g
23
%
Protein
 
4
g
8
%
Vitamin A
 
574
IU
11
%
Vitamin C
 
2.1
mg
3
%
Calcium
 
27
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Canatloupe Granita, Cantaloupe Ice Cream, Fresh Ice Cream, Fruit Ice Cream
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