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by on May 23rd, 2012

Ginger Cantaloupe Ice Cream

My first ice cream recipe for the summer and it won’t be the last.

So we are strolling through one of the markets in Provence and a lady tells my friend about her “ginger beer”. My friend loved the taste and then came and found me and convinced me to buy some also.  My first thought was “now I can make that green apple ginger martini that I had once in Austin”. So I bought it and I have used it on a few things and plan on freezing the remaining liquid before it goes bad.

My friend has used the ginger juice on fish with great results.  I sprinkled some on some grilled steelhead trout the other night and thought it was pretty darn good.

To me there’s nothing better in the summer than a ripe cantaloupe sprinkled with a little salt.  I started thinking about cantaloupe ice cream and sprinkling the top with a little of my fleur de sel (sea salt) I brought back, and why not add some of the ginger juice to the mix as well. Well, why not make it, I have all the time in the world so why not mess up my spotless kitchen that it took me all morning to get clean.

So this is my first ice cream post for the summer months. I will probably have many more to come. There’s nothing better on a hot sweltering day than a cup (or bowl) of some kind of creamy ice cream or sherbet. And, if you make it yourself, it’s even better.

Puree ingredients in food processor.

Freeze in your favorite ice cream maker for 20-25 minutes.

Ginger Cantaloupe Ice Cream

1 can sweetened condensed milk
1 large can evaporated milk
1/2 c. whipping cream
3 tsp. ginger juice (or 1 -2 tsp. fresh grated ginger)
5 c. cantaloupe, chopped
juice of one lime
1/4 tsp. salt.

Garnish: lime slice and a slice of ginger

Put the cantaloupe in your food processor and process until smooth. Add in the evaporated milk, whipping cream and sweetened condensed milk along with the ginger juice, lime juice and salt. Process for a few seconds. Pour into your ice cream maker and freeze until firm then put in freezer containers and freeze for 1-2 hours before serving.

Sprinkle with a little sea salt if you like salt on your cantaloupe.

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