Sunday, October 3, 2010

Fix It: Cantaloupe Ice Cream

So a few years ago the Husband and I moved to Japan. We lived there for a year, and one thing I loved about it was the way the Japanese flavored things. They were so daring! I had curry flavored Pringles, grape Kit-Kats, and strawberry covered Cheetos. Sometimes they were good, sometimes...not so much. My favorite of all was the cantaloupe soft serve. YUM. It was just so different and so delicious that I had to make my parents try it when they came to visit. They loved it so much that they came back and looked up a recipe to make it themselves. And they've been making it ever since, and because I'm home, they made it for me tonight. Happy times! So here it is for you, from me, via the parental units, via some unknown site (sorry.) Try it and enjoy!

-1 Large Cantaloupe (very ripe)
-Juice of 1 Lemon

For Sweet Cream Base :
-2 Large Eggs
-¾ Cup
-2 Cup
-Heavy or Whipping Cream
-1 Cup

1. Cut the cantaloupe in half and clean out the seeds. Scoop the fruit into a mixing bowl, add the lemon juice, and mash until the fruit is puréed.
2. Drain the juice into another bowl and reserve. Cover the melon purée and refrigerate.
3. Prepare the sweet cream base and whisk in the fruit juice.
4. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
5. After the ice cream stiffens, about 2 minutes before it is done, add the cantaloupe.
6. If more juice has accumulated, do not pour it in because it will water down the ice cream. Continue freezing until the ice cream is ready.
7. For sweet cream base : Whisk the eggs in a mixing bowl until light and fluffy, about 2 minutes.
8. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more.
9. Pour in the cream and milk and whisk to blend.

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