Cantaloupe ice cream is extremely yummy on a hot day, but Pecos cantaloupe ice cream, in my opinion, is even better. This was the first time I’ve made cantaloupe ice cream, but it won’t be the last.
Just follow my basic recipe with the addition of cantaloupe puree. You will not be disappointed.
Basic Ice Cream Recipe
- 1 cup whole milk
- 1 cup half-n-half
- 1 cup heavy cream
- ½ cup sugar
Combine the above ingredients and stir until the sugar is dissolved.
For the cantaloupe, I recommend 1 cup of puree. I used my immersion blender after cutting the cantaloupe into small cubes. Then I blended until I had a smooth consistency.
Following the manufactures instructions, I turned on the Cuisinart ice cream maker and poured the cream mixture and cantaloupe puree, through the opening on top.
While waiting the 20 minutes for the ice cream to make, I realized I should be taking pictures to include in a blog. So, I grabbed by iPhone and snapped a few photos just in time. I spooned my serving into a large martini glass, so I could savor the amazing flavor in style. Oh so good!
So much for savoring, “gone in 60 seconds”!
Let’s make more!