Originally posted by Bushie
Originally posted by Sundancer7
The cantelope ice cream is super.
Sundancer, I've been gone a few days and just saw your post. Would you give us the recipe for your cantelope ice cream?
That sounds great.
Also, I'm really glad to hear your power is back on!! Tennessee Cantaloupe Ice Cream
1: 1 Very ripe Cantaloupe
2: 2 tablespoons lemon juice
3: 2 eggs
4: 3/4 cup sygar
5: 2 cups heavy cream
6: 1 cup of milk
Cut the cantaloupe in half, spoon out the seeds, scoop out the ripe fruit, add the lemon juice and purree.
Drain the juice in another bowl and reserve. Cover the melon puree and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy which I do in about 2 minutes. Whisk in the sugar a little at a time and then continue to whisk until completely blended. Pour in the cream and milk and continue to whisk.
Transfer the mixture into an ice cream maker and follow mfg's instuctions.
After the ice cream begins to stiffen, add the cantaloupe puree. If juice has accumulated, drain it as it will dilute the ice cream.
Continue to crank until ice cream is firm.
I use the reserve juice on the hard ice cream. Adds a little better flavor. I accidentally
spilled some of Lynchburg's finest into the mixture one time. Not a part of my recipe, but it turned out fine
Paul E. Smith