Description
This refreshing homemade ice cream captures the essence of ripe cantaloupe with a delightful balance of sweetness and a pinch of sea salt.
Ingredients
Main Ingredients
- 1 medium ripe cantaloupe (Fresh, not frozen, if possible.)
- 1 cup heavy cream (For richness.)
- 1 cup whole milk (To loosen the texture.)
- 3/4 cup sugar (Or your preferred sweetener.)
- 1/4 teaspoon sea salt (Flaky or fine works.)
- 1 tablespoon lemon or lime juice (To brighten the fruit.)
- 1 teaspoon vanilla extract (Optional for added flavor.)
Instructions
Preparation
- Scoop out seeds, peel, and cube the cantaloupe. Blend until smooth.
- In a bowl, whisk together heavy cream, whole milk, sugar, sea salt, and lemon juice. Add the cantaloupe puree and stir.
Chill
- Put the mixture in the fridge until very cold, at least 4 hours.
Churn
- Churn in an ice cream maker according to the manufacturer’s instructions. When it resembles soft serve, taste and adjust salt if necessary.
Freeze
- Transfer the ice cream to a container, press parchment paper on top, and freeze for 3 to 4 hours until firm.
Notes
For a no-churn version, whip heavy cream until soft peaks form and fold into a mixture of sweetened condensed milk and cantaloupe puree. Freeze for at least 6 hours. For a dairy-free version, use full-fat coconut milk instead of cream and milk.
- Prep Time: 30 minutes
- Category: Dessert, Frozen Treat
- Cuisine: American