Cantaloupe Ice Cream Recipe - Serving Ice Cream (2024)

FAQs

What is the best seasoning for cantaloupe? ›

The most notable is Tajin, made with dried chiles, lime and salt. But instead of going for chile heat, I veer toward Middle Eastern flavors — floral, tart and nutty, similar to dukkah, za'atar and other herb-and-spice mixes — that go best with the cantaloupes, honeydews and the various other muskmelons I prefer.

The cream cheese helps create an ice cream with a denser, smoother texture. As explained by TASTE, cream cheese acts as a stabilizer in ice cream, preventing water from seeping out of the milk and cream as well as preventing the formation of ice crystals that detract from ice cream's creaminess.

Two favorites, ice cream and cantaloupe, combine in this refreshing beverage recipe.

Chilled ripe cantaloupe is a willing recipient for intoxicating spices such as coriander or cardamom paired with punchy paprika and a crunch of sea salt. Or go for an earthy flavor with a dusting of cumin, curry, turmeric, achiote, chili powder, or garlic — in any combination you're brave enough to try.

Ginger, lime, and mint! Trust me. The subtly sweet flavor of the cantaloupe is cut through by the tangy lime and the kick of ginger, then rounded out perfectly with the fresh mint leaves. There is no better flavor combination!

Hami. This elongated muskmelon tastes like a cantaloupe but shines with sweeter, crisper flesh.

As you churn ice cream, individual water molecules turn into ice-crystal seeds — which is what makes cream freeze. The higher the fat content, the more time you have to churn before these ice crystals congregate, resulting in creamier final texture.

Most home ice cream recipes call for simple table sugar, which is chemically known as sucrose. But in pro kitchens you have more options. Liquid sugars like invert sugar, corn syrup, honey, and glucose syrup all add body, creaminess, and stability to ice cream, and a little goes a long way.

At the very least, chilling your base ensures it'll churn into ice cream as fast as possible, which translates into small ice crystals for creamier ice cream. Chilling your base also gives you the added advantage of tasting it in close-to-final form, so you can make final flavor adjustments.

Cantaloupe comes with its own perfect bowl built-in, just for ice cream! The perfect summer treat! You can use ice cream or any non-dairy ice cream or “nice cream” out there, and vanilla is best. This is an easy dessert with very little cooking involved, but it's kind of a show-stopper too.

Does Blue Bell still make cantaloupe ice cream? ›

For a few years, Blue Bell even produced a limited-edition flavor in the late summer called Pecos Cantaloupe 'N Cream. It hasn't been made for the past two years, however, and this has made people sad.

The fiber, potassium, and vitamin C present in cantaloupes are important nutrients for your heart health. Potassium can help lower high blood pressure, which is a risk factor for heart disease. Fiber helps lower the levels of "bad cholesterol" in your body. It can also keep your blood pressure in check.

Not really. Some fruit will continue the ripening process after its picked, but cantaloupe is no such fruit. Once the globe is off the vine, it's done. Witnessing the melon get softer may seem like ripening, but it's really just the beginning of the decaying process.

While, generally, you can get your hands on a cantaloupe year-round, these sweet, juicy melons have a peak season. On your quest to find this melon in its finest form, keep in mind the months when cantaloupes are in season: from June to October!

I like to drizzle honey and balsamic glaze on some of the cantaloupe wedges. Add a handful of fresh basil, and if you have a little more honey, serve it in a small bowl so that everyone is free to add more as they wish.

Compared with honeydew melons, cantaloupes pack a lot more beta-carotene, an antioxidant whose pigment gives fruits an orange or yellow color. Beta-carotene converts into vitamin A, which supports immunity, skin, bone, and eye health.

The salt brings out what little flavor a bad melon has and compensates for any lack of sweetness. It works, truly—trust me. Since, I've introduced this idea to the office, and it turns out there are even other ways to gussy up an otherwise drab melon. Some swear by a squeeze of fresh lemon or lime juice.