Recipe courtesy of Angelo Brocato Original Italian Ice Cream Parlor
Recipe courtesy of Angelo Brocato Original Italian Ice Cream Parlor
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Episode:
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Cantaloupe Italian Ice
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- Level: Easy
- Total: 36 min
- Prep: 30 min
- Inactive: 1 min
- Cook: 5 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 47
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 10 g
- Protein
- 1 g
- Cholesterol
- 1 mg
- Sodium
- 18 mg
- Level: Easy
- Total: 36 min
- Prep: 30 min
- Inactive: 1 min
- Cook: 5 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 47
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 10 g
- Protein
- 1 g
- Cholesterol
- 1 mg
- Sodium
- 18 mg
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.
