Salted Cantaloupe and Ginger Ice Cream
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Chill/Freeze Time
7 hrs
-
Servings
12
-
Calories
256 kcal
-
Course
Dessert
Salted Cantaloupe and Ginger Ice Cream
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
vanilla ice cream base
- 2 ⅓ cup heavy cream
- 1 ¼ cups whole milk
- 5 egg yolks
- ¾ cup plus 1 tablespoon sugar
- 1 inch long piece fresh ginger, peeled and lightly smashed with the side of a knife
- 1 ½ teaspoons vanilla extract or caviar from 1 vanilla bean
cantalope flavoring
- 1 cup diced cantaloupe
- ½ cup whole milk
- 1 ½ teaspoons salt
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Instructions
- For ice cream base: Pour cream, milk and ginger into a saucepan and heat over medium-low heat or until mixture is scalding.
- Beat together yolks and sugar until mixture becomes thick and turns a pale yellow.
- Pour ½ cup of the scaling cream mixture into the yolk mixture and whisk to prevent scrambling. Pour the yolk mixture into the saucepan with the remaining cream and milk, and stir together.
- Turn the heat down to low and stir continuously until the mixture thickens enough to coat the back of a spoon, 8 to 10 minutes.
- Stir in the vanilla extract and strain through a fine sieve or if using a vanilla bean, strain first then stir in caviar.
- Pour ice cream base into a bowl and place over an ice bath and set side until completely cooled. Remove from ice bath, cover and refrigerate for 4 to 6 hours or until base has chilled.
- Place cantaloupe and milk into a blender well and blend until smooth. Strain mixture and stir in sea salt.
- To make ice cream: Pour ice cream base into your ice cream maker and follow the manufacturers directions. Mix/freeze base for about 15 minutes, once mixture begins to thicken/freeze (with the motor running) pour in the salted cantaloupe mixture directly into the churning ice cream until fully incorporated. Allow the ice cream to continue churning until the desired consistency had been achieved.
- Serve immediately or store in an airtight, freezer proof container. Ice cream with store in the freezer for up to 1 month.
Notes
- *1 1/2 quarts
- *1 serving = 1/2 cup
Nutrition Information
Show Details
Serving
1serving
Calories
256kcal
(13%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Cholesterol
148mg
(49%)
Sodium
327mg
(14%)
Potassium
90mg
(3%)
Sugar
14g
(28%)
Vitamin A
846IU
(17%)
Vitamin C
1mg
(1%)
Calcium
80mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 256kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 148mg | 49% |
| Sodium | 327mg | 14% |
| Potassium | 90mg | 2% |
| Sugar | 14g | 28% |
| Vitamin A | 846IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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