Cantaloupe Ice Cream

As summer reaches its peak, the abundance of fresh, juicy cantaloupe from the Sand n Straw Community Farm inspires a refreshing and delightful homemade ice cream recipe. This cantaloupe ice cream is a perfect treat to cool off with on a hot day, combining the natural sweetness of cantaloupe with a creamy base. Let's dive into this easy-to-follow recipe and create a dessert that will become a seasonal favorite!

Ingredients:

- 1 1/2 cups chopped cantaloupe

- 2 1/4 cups milk (any combination of heavy cream, whole milk, 2%, 1%, or skim milk)

- 1/2 cup sugar

- Pinch of salt

- 1 1/2 teaspoons pure vanilla extract

Directions:

1. Prepare the Cantaloupe: Start by chopping your cantaloupe into small pieces. Using a food processor, blend the cantaloupe to your desired consistency. You can make it smooth or leave some small chunks for added texture.

2. Mix the Base: In a mixing bowl, combine 1 cup of the milk, sugar, salt, and vanilla extract. Stir until all the sugar has dissolved completely.

3. Combine and Chill: Add the processed cantaloupe and the remaining milk to the mixture. Stir well to combine all the ingredients thoroughly.

4. Churn the Ice Cream: Pour the mixture into a 1.5-quart ice cream maker. Follow the manufacturer’s directions for your specific machine. Typically, it will take about 15-20 minutes for the mixture to thicken into a soft-serve consistency.

5. Serve or Freeze: You can serve the ice cream immediately if you prefer a soft-serve texture. For a firmer ice cream, transfer it to a freezer-safe container and freeze for a few hours until it reaches your desired consistency.

Tips and Variations:

- Milk Options: Feel free to experiment with the milk combination. Using heavy cream will result in a richer ice cream, while using skim milk will create a lighter version.

- Add-ins: For an extra burst of flavor, consider adding a handful of mini chocolate chips, chopped nuts, or a swirl of honey to the mixture before churning.

- Storage: Store any leftover ice cream in a freezer-safe container for up to a week. Allow it to sit at room temperature for a few minutes before scooping to soften slightly.

This homemade cantaloupe ice cream is a fantastic way to celebrate the flavors of summer. Enjoy a scoop (or two) on a sunny afternoon, and savor the sweet, creamy goodness of this delightful treat!

Homemade Cantaloupe Ice Cream
From myfearlesskitchen.com