Your mission, should you choose to accept, is to make Cantaloupe Ice Cream.
Looks like it’s time to get serious about making Cantaloupe Ice Cream while the melons are still in the produce section. Choose one of these recipes at Serving-Ice-Cream.com or RecipeKey.com, and have a taste-testing party.
Grandmother also made ice cream and sherbet in her refrigerator freezer. Here’s one of her recipes that I remember helping her make in metal ice cube trays. (It uses buttermilk instead of cream, but it doesn’t taste like buttermilk.)
PERFECT PINEAPPLE SHERBET
2 cups buttermilk
1 cup sugar
1 9-ounce can crushed pineapple
1 teaspoon vanilla extract
1/2 tablespoon unflavored gelatine
2 tablespoons water
1 stiff-beaten egg white
Combine buttermilk, sugar, pineapple, and vanilla extract; add gelatine, softened in cold water and dissolved over hot water. Fold in egg white. Freeze firm in automatic refrigerator about 3 to 4 hours. Stir once during freezing. Serves 4 to 6.
I’m off to the grocery store to buy a cantaloupe. Let me know how your batch turns out. 🙂