Cantaloupe Ice Cream

My third and last ice cream post was a request by my friend, A.  She grew up in Texas and, like the Homesick Texan who created this recipe, she jumps at every opportunity to relive the flavors of her youth.  As a native Wisconsinite, I've never heard of putting melon into ice cream - although we do have our own share of strange flavors in WI.  The end result was very cantaloupe-y and quite good.  Of the three ice cream recipes I made that weekend, this was the only one that required any heat.  I recommend trying at least one cooked ice cream recipe as it's interesting to see how the different processes all result in similar end-products.  Next time I get my hands on an ice cream maker [wink, wink] I think I'll try my hands at making a frozen custard...

Before diving into the recipe, I must make a bit of a disclaimer:  Although the cantaloupe flavor came through beautifully, I thought this particular ice cram had a bit of a strange metallic after taste.  I made two separate batches, one in an uncoated stainless steel pot, and the other in a Teflon coated pot, and both had the same aftertaste.  In both cases I used a combination of a metal whisk and rubber spatula with a metal handle to stir.  We did come up with one solution to the problem: never stop eating the ice cream and you'll never have to deal with the after taste ;)  Also, a few of my guests claimed they would never have noticed had I not told them...so, I guess, don't read this paragraph until after you've tried it...but it's probably too late for that...  Anyway, here's the recipe, adapted from the Homesick Texan.

---Ingredients-----------------------------------------------------------

2 c diced ripe cantaloupe (about 1 cantaloupe)
1 c heavy cream
2 c half-and-half
2 eggs
3/4 c granulated sugar
1 t vanilla extract
2 T lime juice
1/2 t salt

---Preparation-----------------------------------------------------------

In a blender, puree the cantaloupe with 1/2 cup half-and-half.

In a pot, cook the cantaloupe puree with the cream and remaining half-and-half on medium heat until warm—do not let it come to a boil. Turn off the heat.

Beat the eggs with the sugar, vanilla, lime juice, and salt. Stir into the eggs 1/2 cup of the warm liquid and then pour egg and cream mixture into the pot.

On medium low, heat this mixture while stirring occasionally for five minutes or until it gets slightly thick. You’ll know it’s ready when it coats the back of your spoon. Cool in the refrigerator for four hours.

Freeze and churn according to your ice-cream maker’s instructions.  If you like chunks of fruit in your ice cream, add about 1/4 c diced cantaloupe to the ice cream in the last 5 minutes of churning.

Yield: 1 quart, 16 servings

Nutrition Facts, calculated with the Recipe Calculator
Serving size: ~1/4 cup

Calories 143.7
Total Fat 9.6 g
Total Carbohydrate 13.0 g
Dietary Fiber 0.2 g
Sugars 11.1 g
Protein 2.1 g