Tomorrow is 1st of July which for a lot of us means that holidays are closer than ever before. This year summer has been tough for most European countries as the hot days started quite early, especially in central and southern Europe. If you are like me and can’t handle being under the sun for too long, then you are going to love this ice cream recipe. Cantaloupe melon is one of the juicier and fancier fruit to have in the summer. I love the colour inside and it’s easier to get the seeds out than in watermelon. Plus just the smell of it reminds me of relaxing nights by the sea in Greece…
one medium cantaloupe melon (gives about 500gr pulp)
1 1/2 cup full fat heavy cream
1/2 cup sugar
1 teaspoon vanilla extract
1 rectangular pan
1. First, prepare your melon by cutting it in half and taking out the seeds. Using a spoon try to carve all of the pulp and pour it into a processor bowl. Once you’re done, set your food processor to high speed and pulse for a minute or until you get a nice pulp without any big chuncks.
2. In a bowl pour in the heavy cream, sugar and vanilla extract. Using a hand mixer or with the standing mixer, whip your cream very well until you get stiff peaks.
3. Once the whipping cream is ready, slowly and carefully transfer the melon pulp into the whipping cream and using a spatula mix in slow motions. Do this until all the pulp is incorporated into the mixture.
4. Fill in the pan with the ice cream mixture and let it sit for 5 minutes. Then transfer into the freezer.
5. After an hour take it out and mix it slightly with a spoon. Then place it gain into the freezer and let it for 3 more hours or best overnight.
6. When you want to serve, take your ice cream out at least 30 minutes before. Fruity ice creams tend to get very icy and they are harder to serve. Sprinkle some chopped pistachios and drizzle some honey for extra delight!