Although we can consume it throughout the year, it is with the arrival of summer when we most want to enjoy a good ice cream. It is also with the arrival of summer that its seasonal fruits such as melons return. Well you know what? We are going to mix both things in a delicious and refreshing melon ice cream. Do you dare too?
Preparing this melon ice cream will not cost you any effort. We are only going to use melon, cream and sugar. Obviously, even if it is mixed with other ingredients, we need the melon to be sweet and rich, because that is how the ice cream comes out. The variety of melon can be the one you like the most. In the recipe we have used cantaloupe, which we love, but the traditional piel de sapo melon is also fine. Another piece of advice, if you find inverted sugar I encourage you to add it since it is an ingredient with which you get a much creamier ice cream.
recipe information
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- Preparation time: 10 minutes
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- total time: 6 hours and 10 minutes
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- rations:6
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- Category: dessert
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- type of cuisine: international
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- calories: 140 kcal per 100 g
Ingredients for melon ice cream for 6 people
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- 500 g cantaloupe melon, weight without skin and seeds (1 unit more or less)
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- 200 ml of whipping cream
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- 50 g of sugar (or 35 g of sugar and 15 of invert sugar)
How to make melon ice cream
Cut the melon in two. Remove the seeds with a spoon. Cut it into slices and then remove the skin from each one. Chop, it is not necessary that the pieces are very equal.
Add the sugar to the melon and blend with the blender. Reserve.
Whip the cream You don’t have to assemble it at all. Only until I take body.
Add the cream to the melon 2 or 3 times, integrating with a silicone spatula, with enveloping movements from bottom to top.
If you have an ice cream maker, cool the mixture for about 2 hours and then put it in the machine to butter the ice cream for 30 to 60 minutes, as long as you need until the rods stop. Freeze at least a couple of hours.
To make the ice cream by hand, put the mixture in a container with a lid and freeze for about 2 hours. Remove the mixture, beat with a whisk or fork and refreeze. Beat again about 3 or 4 times every 30 minutes. These steps help to make it creamy because beating breaks the crystals that form during freezing. Finally, let it freeze completely for another 2 hours.
Melon ice cream may be very hard when fully frozen. It is best to take it out of the freezer about 10 minutes before serving so that it softens and makes it easier to form into balls.
Easy preparation summary
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- chop the melon
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- Mix with the sugar and grind
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- Whip the cream until it thickens
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- Add the cream to the melon 3 times with enveloping movements
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- If you have a refrigerator: cool for two hours, then butter with the machine and freeze for another 2 hours
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- To do it without a machine: freeze for 2 hours, beat with a whisk, freeze for 30 minutes, beat again, repeat 3 or 4 more times and freeze for another 2 hours.
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- Remove from the freezer 10 minutes before serving
