Zutaten für Cantaloupe Ice Cream
- 4 cups cubed ripe cantaloupe
- Unflavored Gelatin
- 1/4 cup hot water
- Eggs
- Cream
- 1 cup granulated sugar
- 1/2 cup mango juice
- 1 teaspoon vanilla extract
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Zubereitung von Cantaloupe Ice Cream
- Cut 4 cups of ripe cantaloupe into chunks and blend until completely smooth. Set aside.
- In a small saucepan, sprinkle 1 tablespoon of unflavored gelatin over 1/4 cup of hot water. Stir until completely dissolved. Let cool.
- In a medium bowl, beat 2 large egg yolks until light and pale yellow.
- Add 1 cup heavy cream (or whole milk), 3/4 cup granulated sugar, 1/2 cup mango juice, and 1 teaspoon vanilla extract to the egg yolks. Whisk until well combined.
- Gently pour the cooled gelatin mixture into the cantaloupe puree. Add the cream mixture and blend for 1 minute until smooth and combined.
- In a clean, dry bowl, beat 2 large egg whites until stiff peaks form. Gradually add 1/4 cup granulated sugar and beat for another 30 seconds until glossy.
- Gently fold the egg whites into the cantaloupe mixture until just combined. Be careful not to deflate the egg whites.
- Pour the mixture into a freezer-safe container, cover, and freeze for at least 4-6 hours, or until firm. For best results, churn in an ice cream maker according to manufacturer’s instructions.
- Pro-Tip: Substitute the cantaloupe with 4 cups of other tropical fruits like banana, mango, or coconut for a delicious twist!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
237g
Fat
119g
Carbs
21g
