Ben & Jerry's Cantaloupe Ice Cream
This homemade cantaloupe ice cream will for sure make you keep coming back to scoop out more. This fruity and creamy ice cream is a winner at any occasion.
Yield
16 servingsPrep
20 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
cantaloupe
very ripe |
*
|
| 1 | each |
lemon
juice of |
|
| 1 | each | Ben & Jerry's Sweet Ice Cream Base | |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
cantaloupe
very ripe |
*
|
| 1 | each |
lemon
juice of |
|
| 1 | each | Ben & Jerry's Sweet Ice Cream Base | |
Directions
This is one of Jerry's Favorite flavors, but they never figured out how to make it in large batches.
It's sold only in their downtown store.
Cut the cantaloupe in half and clean out the seeds.
Scoop the fruit into a mixing bowl, add the lemon juice, and mash until the fruit is purred.
Drain the juice into another bowl and reserve.
Cover the melon purée and refrigerate.
Prepare the sweet cream base and whisk in the fruit juice.
Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
After the ice cream stiffens, about 2 minutes before it is done, add the cantaloupe.
if more juice has accumulated, do not pour it in because it will water down the ice cream.
Continue freezing until the ice cream is ready.
Makes 1 generous quart.
Variation: COCONUT CANTALOUPE: Use half the amount of cantaloupe and lemon juice asked for in step 1.
Add 1 cup coconut cream, such as Coco Lopez, to the Sweet cream Base in step 2.
Complete the recipe as directed.
