1ripeCantaloupe Melon/ best to buy 3 to 4 days before using for max sweetness
½cupWhite Table Sugar
2cupsHeavy Cream/ Half & Half will work
3Egg Yolks/ do not use the egg whites making ice cream
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.
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.
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.
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