Cantaloupe Royal

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 very small cantaloupes, of uniform size
  • 1 pint vanilla ice cream, softened
  • ½ cup heavy cream, whipped
  • 1 tablespoon kirsch, or more
  • Fresh mint leaves
  • Fresh berries in season


    1. Cut the cantaloupes into halves, remove the seeds, and drain. Scoop out the inside of each cantaloupe, leaving a one-quarter-inch shell. Freeze the shells overnight.

    2. Chop one cup of the scooped-out cantaloupe meat very fine and blend it with the softened ice cream. (Any leftover cantaloupe meat can be reserved for use in fruit cups or salads.)

    3. Fold the whipped cream and kirsch into the ice-cream mixture. Spoon into the frozen cantaloupe shells. If the ice-cream mixture melts too much, freeze it until it is firm enough to spoon into the shells.

    4. Freeze the filled shells until firm. The dessert should have the consistency of ice cream. If it is too hard, let it stand at room temperature for about thirty minutes. Serve garnished with mint leaves and seasonal berries.