Ingredients
Equipment
Method
- Ensure your cantaloupe is ripe and fragrant. This is crucial for a sweet and flavorful ice cream. Cut the cantaloupe into roughly 1-inch cubes, removing all seeds and the rind. You should have about 2 cups of cubed fruit.2 cups ripe cantaloupe, cubed and seeded
- Place the cubed cantaloupe into a blender or food processor. Add the optional lime juice at this stage if you're using it, as it can help enhance the fruit's natural sweetness and add a touch of brightness. Blend until you have a very smooth purée. If your cantaloupe is particularly fibrous, you might want to strain the purée through a fine-mesh sieve to ensure an ultra-smooth ice cream base, though this is typically not necessary with ripe cantaloupe.2 cups ripe cantaloupe, cubed and seeded, 1 teaspoon fresh lime juice
- In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and 1/4 teaspoon of fine sea salt. Heat the mixture over medium heat, stirring constantly, until the sugar is completely dissolved and the mixture is warm but not boiling. This will take about 5-7 minutes. The goal is to dissolve the sugar thoroughly to prevent a grainy texture in your ice cream.1 cup heavy cream, 1/2 cup whole milk, 3/4 cup granulated sugar, 1/4 teaspoon fine sea salt
- Remove the cream mixture from the heat. Stir in the vanilla extract. Pour the warm cream mixture into the blender with the cantaloupe purée. Blend on low speed for about 15-30 seconds, just until everything is well combined. Avoid over-blending, as this can incorporate too much air at this stage.1/2 teaspoon vanilla extract
- Transfer the cantaloupe ice cream base to an airtight container. Refrigerate for at least 4 hours, or preferably overnight. This chilling step is absolutely vital; it allows the flavors to meld and ensures the base is cold enough for efficient churning, leading to a smoother ice cream.
- Once the base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes. The ice cream will have a soft-serve consistency when it's done churning.
- Transfer the churned ice cream to a freezer-safe container. Smooth the top. If desired, sprinkle a little extra fine sea salt over the surface for an enhanced salty-sweet experience. Cover the container tightly with a lid or plastic wrap pressed directly onto the surface to prevent ice crystals. Freeze for at least 2-4 hours, or until firm enough to scoop.1/4 teaspoon fine sea salt
Notes
To store your Cantaloupe Sea Salt Ice Cream and keep it fresh, transfer the churned ice cream to an airtight container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container to prevent ice crystal formation. Properly stored, homemade ice cream will stay fresh in the freezer for up to 2 weeks. While you won't reheat ice cream, allowing it to soften at room temperature for 5-10 minutes before scooping will result in the best texture. For longer storage, you can freeze individual portions in smaller containers.
