Cantaloupe Ice Cream

Gelato di Melone

Preparation info
  • Makes

    1 quart

    • Difficulty

      Easy

    • Ready in

      40 min

Appears in
How to Cook Italian

By Giuliano Hazan

Published 2005

  • About

This simple ice cream uses no eggs, requires no cooking, and will reward you with the essence of cantaloupe flavor.

Ingredients

  • 1 pound cantaloupe, 1 small or ½ large melon
  • ¾

Method

  1. Cut the rind from the cantaloupe, cut the melon in half, and remove the seeds. Cut the melon into 1-inch chunks and put it in a food processor with the sugar and lemon juice. Run the processor until you have a smooth purée. Add the water and run the processor again to mix.
  2. In a large bowl, whip the cream by hand until it thickens to the consistency of yogurt. Pour