Recipe courtesy of Angelo Brocato Original Italian Ice Cream Parlor
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Episode: Viewer Picks
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Total:
36 min
Prep:
30 min
Inactive:
1 min
Cook:
5 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Dissolve sugar and water in a 2-quart saucepan over medium-high heat. Bring to a boil and cook for 2 minutes. Remove from the heat and cool.

Peel and seed the cantaloupes. Cut into 2-inch pieces. Puree in a food processor. Strain through a medium sieve. Mix strained cantaloupe juice, sugar syrup, and lemon juice with a wire whisk.

Pour into an ice cream machine. Add some cantaloupe pulp, if desired. Freeze to a smooth consistency, according to manufacturer's directions.

You may wish to place in the freezer compartment of your refrigerator for a few hours to harden. Serve in a dessert glass topped with whipped cream or with a scoop of vanilla ice cream. Garnish with fresh mint leaves.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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