Ben & Jerry's Cantaloupe Ice
Posted by: Elaine Mon, 26 Apr 2004, at 4:30 a.m.
1 large Cantaloupe, very ripe
1 Lemon, juice of
Ben & Jerry's Sweet Cream Base*
Cut the cantaloupe in half and clean out the seeds. Scoop the fruit into a
mixing bowl, add the lemon juice, and mash until the fruit is purred. Drain the
juice into another bowl and reserve. Cover the melon puree and refrigerate.
Prepare the sweet cream base and whisk in the fruit juice. Transfer the mixture
to an ice cream maker and freeze following the manufacturer's instructions.
After the ice cream stiffens, about 2 minutes before it is done, add the
cantaloupe. if more juice has accumulated, do not pour it in because it will
water down the ice cream. Continue freezing until the ice cream is ready. Makes
1 generous quart.
*Sweet cream Base:
2 Large Eggs
3/4 Cup Sugar
2 Cup Heavy or whipping cream
1 Cup Milk
This is Ben and Jerry's most popular base, has creamy texture, medium body, and
a subtle, understated taste. It's especially good as a background for
fruit,cookies and candy. Whisk the eggs in a mxing bowl until light and fluffy,
about 2 minutes. Whisk in the sugar, a little at a time, then continue to whisk
until completely blended, about 1 minute more. Pour in the cream and milk and
whisk to blend.
Makes 1 quart.
This is one of Jerry's Favorite flavors, but they never figured out how to make
it in large batches. It's sold only in their downtown store.
Variation: COCONUT CANTALOUPE: Use half the amount of cantaloupe and lemon juice
asked for in step 1. Add 1 cup coconut cream, such as Coco Lopez, to the Sweet
Cream Base in step 2. Complete the recipe as directed.