Categories: Dessert, Ice Cream
Ingredients
- 1 teaspoon unflavored gelatin
- 1 tablespoon cool water
- 1 ripe medium cantaloupe, cut into wedges, seeds and rind removed
- 1/4 teaspoon salt
- 2 cups whole milk
- 2/3 cup sugar
Directions
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Sprinkle gelatin over the water in a small custard cup; set aside to soften for 5 minutes.
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Chop the cantaloupe, reserving any juice; place chunks, juices, and salt in a blender.
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Blend until smooth, scraping down the sides of the canister as needed; set aside.
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Warm 1 cup of milk in a small saucepan over low heat; stir in the sugar until dissolved.
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Decrease heat to very low and stir in the gelatin mixture, just until dissolved, for no more than 20 seconds; do not simmer.
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Pour the warm milk mixture and the remaining 1 cup milk into the blender with the cantaloupe puree; blend until smooth.
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Strain through a fine-mesh sieve into a bowl; refrigerate until cold, at least 4 hours or overnight.
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Freeze in your ice cream maker according to manufacturer’s directions.
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Serve at once or transfer to freezer containers and store in freezer for up to 1 month.