Giuliano Hazans Cantaloupe Ice Cream Food
GIULIANO HAZAN'S CANTALOUPE ICE CREAM
Provided by Joan Nathan
Categories ice creams and sorbets, dessert
Time 1h30m
Yield One quart
Number Of Ingredients 4
Steps:
- Cut the melon into chunks about one inch thick.
- Put the melon chunks, the sugar and the water into a blender and puree until liquified. If using a food processor, put the melon and sugar in first and add the water after the melon is pureed completely.
- Whip the cream until it is about the density of sour cream. Add the cream to the pureed melon and stir well. Chill the mixture in the refrigerator for about an hour.
- When it is quite cold, pour the melon mixture into an ice-cream maker and proceed according to the manufacturer's instructions. When done, the ice cream will be rather soft but ready to eat just the same. If you like it firmer, put it in a container with a tight-sealing lid and leave it in the freezer for three or four hours. If preparing it much longer in advance, let it soften in the refrigerator for about 30 minutes before serving.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 13 milligrams, Sugar 19 grams
CANTALOUPE ICE CREAM
Nothing like a refreshing ice cold bowl of Ice Cream in the hot day's of summer, You will love this one. And don't forget to rate this if you try it. Thanks.
Provided by Johnney
Categories Frozen Desserts
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a blender or food processor, blend cantaloupe until smooth, Set aside.
- In a saucepan, dissolve gelatin in hot water ans stir until smooth, Let stand to cool.
- Beat egg yolks until smooth.
- Add cream or milk, 3/4 of the sugar, mango juice, and vanilla.
- Add to cantaloupe mixture along with the dissolved gelatin and blend for 1 minute.
- Beat egg whites until stiff and fluffy, Gradually add remaining 1/4 cup of sugar and beat for 30 seconds.
- Add blender mixture and fold in egg whites.
- Put into plastic container, cover and freeze until firm.
- Banana, mango, coconut or other tropical fruits can be substituted for the cantaloupe.
Nutrition Facts : Calories 635.5, Fat 39.6, SaturatedFat 23.9, Cholesterol 238.4, Sodium 101.1, Carbohydrate 63.2, Fiber 1, Sugar 59.5, Protein 9.7
CANTALOUPE BOWL & ICE CREAM
Make and share this Cantaloupe Bowl & Ice Cream recipe from Food.com.
Provided by Lou6566
Categories Frozen Desserts
Time 5m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Cut cantaloupe around the middle instead of from end to end, as this will form a 'bowl' for your ice Cream.Remove seeds.
- Add several scoops of your favorite Ice Cream flavors,mixing up flavors if desired.
- Top with whipped Cream.
Nutrition Facts : Calories 93.8, Fat 0.5, SaturatedFat 0.1, Sodium 44.2, Carbohydrate 22.5, Fiber 2.5, Sugar 21.7, Protein 2.3
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