The Gourmet Mama

Cantelope is a favorite snack around here and since we live in the tropics, it’s available year round! Now that things are starting to heat up in Guatemala, I’ve been making a lot of ice cream and one of the newer recipes I’ve made is this cantelope ice cream. It’s delicious and the boys have eaten most of it already. You can make it even more fruity by adding fresh chunks of fruit right before serving. I found the original recipe here.

Cantelope Ice Cream

Makes almost 1 L

Cantaloupe

1 ripe cantaloupe
1/4 cup lemon juice
1/4 cup sugar

Ice Cream Base

1 cup milk
2/3 cup granulated sugar
2 cups heavy cream
1 tsp vanilla extract

Blend the cantelope, sugar and lemon juice together and let sit in the fridge for one hour.

Mix the sugar and milk together until the sugar is dissolved.

Drain the cantelope puree reserving the pulp. Add the juice (about a cup and a half) to the milk. Add the cream and vanilla.

Make ice cream according to your machine’s instructions. About 5 minutes before it’s done, drain the puree again and add only the puree, discarding the juice. Finish freezing and serve.

Note: Make sure your cantelope is a very ripe, sweet one or the ice cream will taste odd.

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