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