Cantaloupe Ice Cream
If you haven’t noticed, I’ve been in a race with time to do as much with summer fruit as possible before all that delicious fruit is gone. Yes, I know that thanks to modern science and global trade our favorite summer fruit are available essentially always, but buying peaches or cantaloupe in the dead of winter just doesn’t seem right. Well needless to say, I have another summer fruit recipe. This time it’s a melon, one of my favorite growing up: cantaloupe.
Now, down here in Texas, not only do we love our summer, we love our ice cream to go along with those hot summer days-and nights. So when I saw a recipe for cantaloupe ice cream on one of my favorite foodie blogs, Homesick Texan, I knew I had to try it out for myself.
Unfortunately I had this cantaloupe ice cream revelation as a hurricane was hitting the shore of south Texas, which meant that the weather outside was not doing anything to entice me out to trek to the grocery store. Now nothing, not even a hurricane will stop a Texan from getting his or her delicious ice cream; instead of admit defeat, I decided to take creative liberty with the recipe and use what I had sitting around the kitchen.
I have to thank Ms. Lisa Fain for the idea here, and you should check out her recipe. While I can’t speak to the deliciousness of her recipe-on account of the hurricane and substituted ingredients-I can tell you that if you love cantaloupes and love cream you’re going to love cantaloupe ice cream!
2 1/2 cups cantaloupe (from 1 large cantaloupe)
1 cup heavy cream
2 cups half and half
4 egg yolks
1 cup sugar
Juice from 1 large lemon (about 4 tablespoons)
1 teaspoon vanilla
Blackerries & mint leaves for serving
1. Purée the cantaloupe in a blender or food processor.
2. Add the cantaloupe purée with the cream and half and half to a pot. Heat over medium heat stirring occasionally just before it comes to a simmer-you’ll see steam begining to come from the mixture.
3. In the meantime beat the egg yolks, then slowly add the sugar. Once beaten to a soft yellow color add the lemon juice, vanilla and salt.
4. Once the cantaloupe mixture is heated, tempur the eggs by very slowly mixing half the mixture to the egg yolk and sugar mixture. Start witty a few drops at a time, then try a small stream.
5. Add the yolk mixture back to the pot and heat over medium heat for about five minutes stirring occasionally until the mixture has thickened.
6. Cool the mixture for several hours-or overnight as I did-before churning the mixture in an ice cream maker.
7. Mix to the ice cream maker’s instruction. You should get just shy of two quarts ice cream.
When serving, try throwing some blackberries and mint leaves into the bowl to add some flavor layers. The tartness from the berries contrast the sweetness of the cantaloupe with a sort of blissful pairing. The mint leaves add… well mint, which also pair wells with cantaloupe. Of course this ice cream is great on it’s own also!