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3 small cantaloupes
Halve the cantaloupes and remove the seeds. Using a melon baller, scoop out the flesh; place the cantaloupe shells into the freezer.
Weigh 3/4 lb of the cantaloupe balls; combine with the milk and 1 cup of the sugar in blender until smooth; transfer to an ice cream machine and freeze according to manufacturer's instructions, adding the fresh berries when the mixture becomes cream and starts to set.
Meanwhile, make the sauce: Combine the strawberries with the remaining sugar in blender; blend until the sauce is smooth and homogenized. Fill the frozen cantaloupe halves with the ice cream, garnish with remaining melon balls and some berries, and top with strawberry sauce. Serve immediately.
Poster's Notes:
Posted by Gypsy/Phyllis Wilson
Nutritional Info Per Serving: N/A
2 cups whole milk
1-1/2 cups sugar
1/4 lb. berries (strawberries, raspberries, blackberries) plus some for garnish
1/2 lb. strawberries, hulled
This recipe is apropos of nothing, except it makes me really angry that my ice cream maker is on the blink! It's from the magazine LA CUCINA ITALIANA, where it is mistakenly called ice cream. I say mistakenly because as you'll note it's made with milk, not cream. (The introductory write up to this recipe is most emphatic on this point.)