Cantaloupe Ice Cream

Of Ben & Jerry’s fame, this is one of Jerry’s favorite flavors of ice cream. Makes a generous 1 quart.

1 large or 2 small cantaloupes, very ripe
Juice of 1 lemon
2 large eggs
3/4 c of sugar
2 c heavy or whipping cream
1 c milk

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. Drain the juice into another bowl and reserve. Cover the melon purée and refrigerate. Prepare the sweet cream base by whisking the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Whisk in the fruit juice. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions. After the ice cream stiffens (about 2 minutes before it is done), add the cantaloupe. If more juice has accumulated, do not pour it in because it will water down the ice cream. Continue freezing until he ice cream is ready.

Recipe from Ben & Jerry’s Homemade Ice Cream & Dessert Book


Melon Shake

½ small cantaloupe (or other orange-fleshed melon), peeled, seeded, and chopped

5 scoops vanilla ice cream

1 ½ c. milk

2 Tbsp. honey

Ground nutmeg, to serve

Blend the cantaloupe in a blender for 30 seconds, or until smooth.  Add the ice cream, milk, and honey and blend for another 10-20 seconds, or until well combined and smooth.  Serve sprinkled with ground nutmeg.  Makes 2 medium glasses.