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
- 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.
- Place flesh in a blender and blend to an even pulp.
- 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!
- Slowly pour sweetened condensed milk into the whipped cream.
- 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.
- 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.
- Pour mixture into a large freezer safe container. Line the top with some parchment paper, cover and refrigerate for at least 12 hours.
Total cooking time: 10 minutes, 12 hours rest, serves 8-10
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