Saturday, July 22, 2006

Ben & Jerry's Cantaloupe Ice Cream Recipe

Ben & Jerry's Cantaloupe Ice Cream Recipe

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.

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