Cantaloupe ice cream
I didn’t think I liked cantaloupe.
I know, I know, how can this be? Texas is famous for its cantaloupes, especially Pecos cantaloupes, which hail from this West Texas town situated between Odessa and El Paso.
The soil around Pecos is salty and sandy. And even though cantaloupes aren’t native to Texas, in the early 1900’s farmers started planting them there and they realized that special soil produced especially juicy and sweet fruit. A Texan fruit star was born.
Pecos cantaloupe is in season right now and while they don’t often travel outside the border if you do get your hands on one you’re in for a treat. 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.
When I first learned about the flavor, however, I shrugged. Cantaloupe had not been something I’d eaten for quite a while as one I had eaten made my mouth tingle and my lips swell; I assumed I was allergic.
My grandparents, however, used to grow these melons. And when I was in college they’d drive up to Sherman and share them with my friends and me. “I don’t like cantaloupe,” I said when my grandma recently told me her memories of these late-summer deliveries. “Yes you do,” said my grandma, “And you said that our cantaloupes were awesome.”
Having been reminded that there was a time in my life when I did eat cantaloupe and intrigued by the notion of a cantaloupe ice cream, I recently tried the fruit again. Now I can’t get Texas cantaloupe here in New York, but the one I did eat was juicy, sweet and creamy. I was again hooked.
During the final days of summer, melons are such a gift. Is there anything more satisfying then biting into a juicy wedge on a sultry day? You almost don’t need to do a thing to them, though a batch of cantaloupe ice cream is definitely a refreshing, luxurious dessert
I make my cantaloupe ice cream smooth, with a touch of lime juice, ginger and salt to bring out its delicate flavor. Though if you prefer some chunks of fruit in your ice cream you can easily change this recipe to accommodate that.
And yes, I’m happy that I’m eating cantaloupes again. Now I just need to get my hands on some Pecos cantaloupes, so I can have the best of the best.
Cantaloupe ice cream
Ingredients
- 2 cups diced ripe cantaloupe
- 1 cup heavy cream
- 2 cups half-and-half
- 2 eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons lime juice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Instructions
- In a blender, puree the cantaloupe with 1/2 cup half-and-half.
- In a pot, cook the cantaloupe puree with the cream and remaining half-and-half on medium heat until warm—do not let it come to a boil. Turn off the heat.
- Beat the eggs with the sugar, vanilla, lime juice, ginger and salt. Stir into the eggs 1/2 cup of the warm liquid and then pour egg and cream mixture into the pot.
- On medium low, heat this mixture while stirring occasionally for five minutes or until it gets slightly thick. You’ll know it’s ready when it coats the back of your spoon. Cool in the refrigerator for four hours.
- Freeze and churn according to your ice-cream maker’s instructions.
Can't wait to try this…read the comment that HEB has cantalopes 5 for $5, after nearly 10 years in the midwest, I still miss my HEB 🙁
My grandparents are from Pecos and I always looked forward to the cantalopes (and onions, for that matter!). Like Mary Ann, my grandma used to half them and take out the seeds for a one-of-a-kind ice cream bowl. One of my favorite memories in the world!
I must try this – not a fan of ginger but will try as written.
Oh! This is perfect! I have TONS of cantaloupe in the garden right now and we can't eat it fast enough. I was trying to find some sort of ice thing to make with it but ice CREAM is even better! Thanks! 🙂
Apronless–And now you know!
Kelly–Ha! It's pretty wonderful in ice cream!
Paige–It's been a good year for melons down here in NYC as well.
Melissa–Now doesn't that beat all–I've never heard of a cat eating cantaloupe!
Liz–Enjoy!
Esmer–I'll have to try that! And I can't imagine how good the air must smell in Pecos!
dessertfortwo–You're very welcome! I bet it would be good with buttermilk, too!
Kitten with a whisk-Hope he enjoys it!
Celeste–It may just be a Southern thing.
Janus–Some people don't like it.
Heather–Yep, it's perfect for the dog days!
Phoo-D–Nothing like freshly picked melons from the garden!
Brneda–It's a very pretty combination, that light orange fruit with the white ice cream.
Screwed Up Texan–Hope you enjoy it!
Frankie–You're very welcome. And enjoy your ice cream maker–I've loved mine!
Sarah–You've never had cantaloupe ice cream? Well, now's the time to correct that!
Burkie–I never thought of that–though I did suspect it was some sort of pesticide that made me react that way.
fotograpfiafoodie–It's a beautiful color, I agree!
Lydia–Yep, time to remedy that fast indeed!
Brenda–If you grew up in Pecos you have every right to be a cantaloupe snob! And why are the growing so few these days? It's a shame.
Lora–Thank you!
Jessica–Your cantaloupes have probably either come from Pecos or the Valley. Look at the sticker and it should tell you its origin. And salt on melons helps bring out the flavor and, strangely enough, makes them sweeter. I love the combination!
No Melon for Me–So sorry to hear you're allergic, though have you tried organic melons? I find it's pesticides I'm sensitive to, not the fruit.
MaryAnn–They do make a perfect bowl, don't they!
Joycee–I miss my HEB as well. Central Market is one of my all-time favorite stores ever!
Ime0045–If you're not a fan of ginger, feel free to not use it, I don't think it will affect that ice cream at all.
Crystal–Your welcome! It's definitely ice cream season!
Lisa, thanks so much for this recipe. I wondered if it would be possible to make this without an ice cream maker, and also as California Country asked where I could get a nice ice cream tin. Thanks!