Giuliano Hazan's Cantaloupe Ice Cream
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound cantaloupe without the rind
- ¾cup sugar
- 1cup water
- ½cup heavy cream
Nutritional analysis per serving (10 servings)
115 calories; 4 grams fat; 3 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 0 grams dietary fiber; 19 grams sugars; 1 gram protein; 13 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the melon into chunks about one inch thick.
- Step 2
Put the melon chunks, the sugar and the water into a blender and puree until liquified. If using a food processor, put the melon and sugar in first and add the water after the melon is pureed completely.
- Step 3
Whip the cream until it is about the density of sour cream. Add the cream to the pureed melon and stir well. Chill the mixture in the refrigerator for about an hour.
- Step 4
When it is quite cold, pour the melon mixture into an ice-cream maker and proceed according to the manufacturer's instructions. When done, the ice cream will be rather soft but ready to eat just the same. If you like it firmer, put it in a container with a tight-sealing lid and leave it in the freezer for three or four hours. If preparing it much longer in advance, let it soften in the refrigerator for about 30 minutes before serving.
Private Notes
Comments
With the receipt as it stands the gelato is icier than I remember. I would suggest using milk instead of water and adding extra cream, but you can explore and see what works for you.
This was delicious. I was looking for a simple recipe for an excess of homegrown cantaloupe. I was suspicious of the water to cream ratio and probably added a little bit more cream but in any case it was wonderful.
Great with 1/2 cantaloupe, 3/4 c sugar, 3/4 c whole milk and 3/4 c cream. Served topped w cubed/balled melon soaked in a ginger-orange liqueur syrup and orange liqueur whipped cream
Oh my gosh! I just made this ice cream. It is way way too sweet. I followed recipe and wish I had not wasted the cantelope. Also, the cantaloupe flavor is not strong and I used a farmer's market ripe cantelope that was sweet.
Used the juice from the cutting board plus 2% milk instead of the water. Added a teaspoon of rum to improve the texture. It was terrific. The cantaloupe flavor really shown through. Served on a slice of watermelon. Will definitely make again.
Great with 1/2 cantaloupe, 3/4 c sugar, 3/4 c whole milk and 3/4 c cream. Served topped w cubed/balled melon soaked in a ginger-orange liqueur syrup and orange liqueur whipped cream
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