Recipe courtesy of Angelo Brocato Original Italian Ice Cream Parlor

Cantaloupe Italian Ice

  • Level: Easy
  • Total: 36 min
  • Prep: 30 min
  • Inactive: 1 min
  • Cook: 5 min
  • Yield: 12 servings
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Ingredients

1 quart (32 ounces) water

1 pound, 4 ounces sugar

1 lemon, juiced

2 medium-sized ripe cantaloupes

Serving suggestions: whipped cream or vanilla ice cream and fresh mint leaves

Directions

  1. 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.
  2. 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.
  3. Pour into an ice cream machine. Add some cantaloupe pulp, if desired. Freeze to a smooth consistency, according to manufacturer's directions.
  4. 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.

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