The secret to making great cantaloupe ice cream is to use a perfectly ripe cantaloupe. Let color, weight, touch, and smell be your guides. First, the rind under the netting should be cream or golden in color, not green or gray. Next, it should be heavier than you would expect (this is as excellent indication of juiciness). Finally, smell the bottom of the fruit; if you can’t detect an aroma, it’s not ready to be harvested yet. Once you try this cantaloupe ice cream, you’ll want to make it again and again. The texture is creamy and smooth, the taste fresh and light.
- 2 cups peeled and cubed cantaloupe
- ⅓ cup plus ½ cup granulated sugar
- 1½ tablespoons fresh lime juice
- 1¾ cups half-and-half
- 1¼ cup coconut milk
- In a large bowl, combine the cantaloupe with 1/3 cup of sugar. Cover and allow to marinate for at least 6 hours in the refrigerator.
- In a saucepan, simmer the marinated cantaloupe pieces in the juices of the marinade over medium-low heat. Cook for 5 minutes, stirring occasionally, then remove and cool.
- Puree the cantaloupe mixture in a blender or food processor. Add lime juice and process again. Cover and chill for an hour.
- In a large bowl, combine half-and-half and coconut milk with remaining 1/2 cup sugar. Stir in pureed cantaloupe, stirring gently to mix.
- Freeze mixture for about 2 hours, then transfer to an ice cream maker and proceed with the manufacturer’s instructions for making ice cream.
- Place cantaloupe ice cream into an air-tight container and return to freezer for 2 hours before serving.
Stacy Harris is pioneering the farm-to-fork eating movement that includes harvesting wild animals in addition to domesticated animals and homegrown fruits and vegetables. She’s the author of several books about sustainable living for healthy families. For more recipes like this, check out her website at GameandGarden.com and her Facebook page.