Description
This Salted Cantaloupe and Ginger Ice Cream combines the refreshing sweetness of cantaloupe with the warm, spicy notes of fresh ginger, creating a unique and creamy frozen dessert with a hint of sea salt to enhance the flavors. Perfect for a summer treat or any time you crave a sophisticated, homemade ice cream.
Ingredients
Ice Cream Base
- 2 ⅓ cups heavy cream
- 1 ¼ cups whole milk
- 5 egg yolks
- ¾ cup plus 1 tablespoon sugar
- 1 inch long piece fresh ginger, peeled and lightly smashed
- 1 ½ teaspoons vanilla extract or caviar from 1 vanilla bean
Salted Cantaloupe Mixture
- 1 cup diced cantaloupe
- ½ cup whole milk
- 1 ½ teaspoons sea salt
Instructions
- Prepare the ice cream base: Pour the heavy cream, whole milk, and lightly smashed fresh ginger into a saucepan and heat over medium-low heat until the mixture is scalding but not boiling.
- Whisk egg yolks and sugar: In a separate bowl, beat together the egg yolks and sugar until the mixture thickens and turns pale yellow.
- Temper the yolks: Gradually pour ½ cup of the hot cream mixture into the yolk mixture while whisking constantly to prevent curdling. Then, pour the tempered yolk mixture back into the saucepan with the remaining cream and milk, stirring to combine.
- Cook until thickened: Reduce heat to low and stir continuously until the custard thickens enough to coat the back of a spoon, about 8 to 10 minutes.
- Add vanilla and strain: Stir in the vanilla extract or vanilla bean caviar, then strain the mixture through a fine sieve to remove the ginger pieces and any cooked egg bits.
- Cool the base: Pour the ice cream base into a bowl set over an ice bath and stir occasionally until completely cooled. Cover and refrigerate for 4 to 6 hours until thoroughly chilled.
- Prepare the cantaloupe mixture: Combine the diced cantaloupe and ½ cup whole milk in a blender and blend until smooth. Strain the puree to remove pulp and then stir in the sea salt.
- Churn the ice cream: Pour the chilled ice cream base into an ice cream maker and begin churning according to the manufacturer’s instructions. After about 15 minutes, when the mixture begins to thicken, slowly add the salted cantaloupe mixture into the ice cream while it continues to churn. Continue churning until the ice cream reaches the desired consistency.
- Serve or store: Serve the ice cream immediately for a soft-serve texture or transfer to an airtight, freezer-proof container and freeze for up to one month.
Notes
- To ensure a smooth texture, fully strain the ice cream base and cantaloupe mixture to remove pieces and pulp.
- Refrigerate the ice cream base for at least 4 hours to enhance flavor development and improve the texture of the ice cream.
- If you do not have an ice cream maker, you can freeze the base mixture in a shallow container and stir every 30 minutes until firm, then fold in the cantaloupe mixture before the final freeze.
- The fresh ginger adds a mild spicy warmth; adjust the quantity to your preference.
- Using vanilla bean caviar gives a more intense vanilla flavor but vanilla extract works well as a convenient alternative.
- The sea salt balances the sweetness and enhances the cantaloupe flavor, but you can adjust salt to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
