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Melon Ice Cream picture

Melon Ice Cream

Ice cream at its summery best! This melon ice cream is flavorful and refreshing, and it can be made without an ice cream maker - try it for your next barbecue.

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  • 1 large cantaloupe, peeled, deseeded and cut into chunks
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 2 tablespoons freshly squeezed lemon or orange juice
  • 1 1/4 cups heavy cream
  • Fresh raspberries for serving (optional)

Makes 1 quart

Note:  You can make this ice cream without an ice cream maker! After you've blended the melon and hot cream in Step 2, place the mixture in a freezer-proof container and freeze for 3 hours or until it begins to set around the edges. Take the mixture out and beat it well in a mixer with a paddle attachment or with a wooden spoon. Repeat this process every 2 hours until the mixture is firm, and then freeze overnight before serving.

  1. Put the melon chunks, sugar and lemon juice in the bowl of a food processor and process until combined but still chunky. Let the mixture rest in the processor for 30 minutes, and then process again until smooth. (This helps to dissolve the sugar.)
  2. Put the cream in a small saucepan and heat over medium heat, stirring often. Don't bring the cream to a boil, but when it starts to bubble around the edge of the pan, turn on the food processor and pour the cream into the processor. Process until the cream and melon mixture are well mixed.
  3. Chill in the refrigerator until cold.
  4. Churn the mix in an ice cream maker according to the manufacturer's instructions. Remove to a covered container and freeze overnight so the mixture firms up.  Serve when frozen.

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