Ingredients for Melon Gelato
- Cantaloupe
- 4 large egg yolks
- 1/3 cup granulated sugar, plus 1 tablespoon
- Light Corn Syrup
- Heavy Cream
- 2 large egg whites
- 1 tablespoon fresh lemon juice
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How to Make Melon Gelato
- Cut the melon in half, scoop out the seeds, peel off the rind, and cut the flesh into approximately 1-inch cubes.
- Puree the melon cubes until completely smooth using a blender or food processor. Set aside.
- In a medium bowl, whisk together the 4 egg yolks and 1/3 cup granulated sugar until the mixture is pale and thick, about 3-5 minutes.
- In a small saucepan, gently warm the light corn syrup over low heat.
- Gradually whisk the warm corn syrup into the egg yolk mixture, ensuring to temper the eggs by slowly adding the warm syrup. Cook over low heat, whisking constantly, just until the mixture thickens slightly and coats the back of a spoon (do not boil).
- Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
- In a separate bowl, whip the heavy cream using an electric mixer until soft peaks form. Gently fold the whipped cream into the strained egg yolk mixture.
- In a clean bowl, beat the egg whites with 1 tablespoon of granulated sugar until stiff, glossy peaks form.
- Gently fold the whipped egg whites into the yolk and cream mixture until just combined.
- Stir in the melon puree and lemon juice until evenly distributed.
- Freeze the mixture in your ice cream maker according to the manufacturer's instructions. Once churned, transfer to an airtight container and freeze for at least 2-3 hours to allow the gelato to firm up completely before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
83g
Fat
17g
Carbs
11g
