Cantaloupe Ice Cream

Easy Homemade Ice Cream - No Ice Cream Maker Needed!

Course Dessert

Cuisine Ice Cream

Keyword Cantaloupe, ice cream, no churn

Prep Time 15

Total Time 11 15

Servings 1/2 cup

Calories 268kcal

Author Shari Lynne

Ingredients

6 egg yolks
1 cup milk
3/4 cup white sugar
2 large cantaloupe ripe, peeled and pureed. (I pureed this in my Ninja)
3 1/2 cups Heavy Whipping Cream Not the kind already whipped but the kind you get to make homemade Whipping Cream in the milk section.
1/4 cup Lemon Juice

Instructions

Peel and seed your ripe cantaloupes, then cut them into chunks. Add them to a blender or food processor and blend until completely smooth. You should end up with about 4 cups of cantaloupe puree.
Combine the egg yolks, milk and sugar in a large mixing bowl. Beat until sugar is dissolved..
Then add the Whipping Cream, Lemon Juice and Cantaloupe and mix for another 3 mins
Pour into a large freezer proof container…this makes about 1 1/2 Gallons so it needs to be quite large.
Cover and place the container in the freezer for about 2-3 hours..check after 2 hours..make sure it’s not totally solid..cut up, blend again…and pour back into container…cover and freeze until solid. About 8 hours.

Notes

Egg safety note: This recipe contains uncooked egg yolks. If you have concerns about consuming raw eggs, use pasteurized shell eggs or pasteurized egg yolks.

Nutrition