Imagine a dessert that transforms the humble cantaloupe into a gourmet sensation, where sweet meets spicy, and creamy indulgence dances with a hint of salt. This isn't just another ice cream recipe - it's a culinary adventure that will revolutionize your summer treats! With an unexpected blend of fresh cantaloupe, zesty ginger, and a perfectly balanced creamy base, this recipe promises to tantalize your taste buds and impress even the most discerning dessert lovers.
Prep Time: 15 mins
Cook Time: -
Total Time: 4 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Cantaloupe, cubed
- Fresh ginger, grated
- Heavy cream
- Sweetened condensed milk
- Salt
- Vanilla extract
Instructions
- Begin by preparing the cantaloupe: carefully dice a ripe cantaloupe into small, uniform cubes, ensuring no seeds remain. You'll want approximately 2 cups of cubed fruit.
- Peel fresh ginger root and grate finely using a microplane or small grater. Select approximately 2 tablespoons of fresh grated ginger for optimal flavor intensity.
- In a blender, combine cubed cantaloupe, grated ginger, heavy cream, sweetened condensed milk, a pinch of salt, and vanilla extract. Blend until smooth and completely integrated, creating a uniform liquid base.
- Pour the blended mixture through a fine-mesh strainer to remove any pulp, ensuring a silky smooth consistency. Press gently to extract maximum liquid.
- Transfer the strained mixture into a freezer-safe container, covering the surface with plastic wrap to prevent ice crystals from forming.
- Refrigerate the mixture for 4 hours, allowing flavors to meld and develop. Periodically stir every 1-2 hours to break up potential ice formations.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly, enhancing scoopability and flavor release.
Tips
- Choose a ripe, fragrant cantaloupe for the most intense flavor. The fruit should yield slightly when pressed and have a sweet aroma.
- Use fresh ginger root instead of powdered - it provides a more vibrant and authentic spicy note.
- Strain the mixture thoroughly to ensure a silky-smooth texture without any fibrous bits.
- Cover the surface with plastic wrap directly touching the mixture to prevent ice crystals from forming during freezing.
- For an extra luxurious touch, consider adding a small drizzle of honey or a sprinkle of candied ginger before serving.
- If you don't have a fine-mesh strainer, cheesecloth can work as an alternative for removing pulp.
- Allow the ice cream to soften for a few minutes before serving to achieve the perfect scoopable consistency.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 5g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 85mg
