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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: This is one of Jerry's Favorite flavors, but they never figured out how to
make it in large batches. It's sold only in their downtown store. 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 purred. Drain the
juice into another bowl and reserve. Cover the melon puree and refrigerate.
Prepare the sweet cream base and 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 freeziung until the ice
cream is ready. Makes 1 generous quart.
Variation: COCONUT CANTALOUPE: Use half the amount of cantaloupe and lemon
juice asked for in step 1. Add 1 cup coconut cream, such as Coco Lopez, to
the Sweet cream Base in step 2. Complete the recipe as directed.
Ingredients:
1 large Cantaloupe, very ripe
1 Lemon; juice of |
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