Cantaloupe Melon Custard Ice Cream
Inspired by techniques from NYT Cooking.
Our classic custard made lighter and fruitier: very ripe cantaloupe is blended raw and whisked into a four-yolk custard. Fresh, delicate and summery.
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Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
- blender
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 234 kcal |
| Protein | 3.8 g |
| Carbohydrate | 24.1 g |
| of which sugars | 23.6 g |
| of which free sugars | 16.2 g |
| Fat | 14.3 g |
| of which saturates | 8.4 g |
| Fibre | 0.6 g |
| Salt | 0.18 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Melon
- 500 g very ripe cantaloupe flesh, rind and seeds removed, cubed
- 2 tsp lemon juice
Custard
- 240 ml double cream
- 240 ml whole milk
- 4 large egg yolks
- 130 g caster sugar
- 1 g fine sea salt or table salt a pinch
- 1
Make the custard. Heat the cream and milk until steaming. Whisk the yolks, sugar and salt until pale, whisk in a third of the hot dairy and pour it back into the pan.
- 2
Cook and chill. Cook, stirring, over low heat until it reaches 77-80 °C and thickens slightly. Strain, cool in the iced water and chill for at least 4 h.
- 3
Purée the melon. Scrub the melon skin well before cutting it. Blend the flesh with the lemon juice until liquid, then chill.
- 4
Combine. Whisk the cold melon purée into the cold custard.
- 5
Churn and freeze. Churn; it will stay quite soft. Freeze for 3-4 h until scoopable.
Storage
Freeze, covered, for up to 1 week; the melon flavour fades after that.
