Has it finally stopped raining? Well at least its sunny for the weekend! After spending a fabulous afternoon floating on a giant pink flamingo at my friend Teresa’s home, I decided I should make some more ice cream! I bought a cantaloupe at the market last weekend, but I forgot to eat it and found it today with a few soft spots on it. Cantaloupe Ice Cream it is!

Through my fortuitous misadventures of not having the right ingredients or my ice cream maker at the ready when I was making Mango Ice Cream, I learned that a beautiful 3 ingredient ice cream can be made through the combination of whipped heavy cream, a can of sweetened condensed milk, and some kind of fruit pulp. The result  of these three ingredient ice creams are the closest thing to gelato I have ever eaten, and with the combination of air bubbles in the whipped cream, the texture was wonderful after simply freezing it in a Tupperware container.

I simply blended the cantaloupe and mixed it with the remaining ingredients after whipping up the heavy cream. Easiest thing in the world! You can blend in some fresh mint for a more refreshing flavor, but I like the cantaloupe on its own or with a few fresh mint leaves torn on top when serving. I find mint is always most effective when served fresh and just torn.

Cantaloupe Ice Cream

1 very ripe cantaloupe
1 1/2 16 oz container of heavy cream
1 can sweetened condensed milk

1. Slice cantaloupe in half, remove seeds, and with a spoon, remove as much flesh as you can. Some juice will separate, discard or use for something else.
2. Place flesh in a blender and blend to an even pulp.
3. Meanwhile, whip the heavy cream in a stand mixer. Be careful not to let it over-whip, or it will turn to butter, by the by, check out my butter recipe!
4. Slowly pour sweetened condensed milk into the whipped cream.
5. Take about a cup of whipped cream and add it to the cantaloupe. Carefully fold it in. This step lightens the mixture to make blending with the rest of the whipped cream easier.
6. Fold in the mango mixture into the rest of the whipped cream. I poured into a stand mixer and allowed it to mix on low.
7. Pour mixture into a large freezer safe container. Line the top with some parchment paper, cover and refrigerate for at least 12 hours.

Giant flamingo float with Teresa!

Nico excited about ice cream!

Total cooking time: 10 minutes, 12 hours rest, serves 8-10

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