Melon Gelato Normal Or Gluten Free Version Recipes

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MELON GELATO



Melon Gelato image

From Alice Waters' "The Art of Simple Cooking". Prep. time does not include freezing time.

Provided by Nabiha

Categories     Frozen Desserts

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

1 small cantaloupe (about 2 1/2 pounds) or 1 small muskmelon (about 2 1/2 pounds)
6 egg yolks
1/3 cup sugar, plus
1 tablespoon sugar
1/2 cup light corn syrup, plus
1 tablespoon light corn syrup
1/3 cup heavy cream
4 egg whites
1 tablespoon lemon juice

Steps:

  • Cut the melon in half, scoop out the seeds, peel off the rind, and cut the flesh into small pieces. Puree until smooth in a blender or food processor.
  • Beat together the egg yolks and 1/3 cup sugar until thick.
  • Warm the syrup over low heat. Whisk the egg yolks and sugar into the corn syrup and cook over low heat, whisking just until warmed through. Remove from the heat and strain through a sieve.
  • Whip the cream until it begins to mound up and peak softly, and fold it into the yolk mixture.
  • Beat the egg whites and 1 tablespoon sugar until they form soft peaks; fold into the yolk and cream mixture.
  • Stir in the melon puree and lemon juice and freeze according to the instructions for your ice cream maker.

Nutrition Facts : Calories 205.3, Fat 6.9, SaturatedFat 3.4, Cholesterol 138.1, Sodium 60.5, Carbohydrate 33.8, Fiber 0.5, Sugar 20.9, Protein 4.3

CANTALOUPE GELATO



Cantaloupe Gelato image

Categories     Food Processor     Ice Cream Machine     Dessert     Freeze/Chill     Kid-Friendly     Low Sodium     Peach     Summer     Party     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 quart

Number Of Ingredients 6

1 cup minus 1 tablespoon superfine granulated sugar
1/2 cup plus 1 tablespoon bottled or filtered still water (not distilled)
1 cantaloupe (about 3 pounds)
2 tablespoons fresh lemon juice
1 tablespoon lightly beaten egg white*
If egg safety is a problem in your area, substitute powdered egg whites reconstituted by following package instructions.

Steps:

  • In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved. Cool syrup. Cut rind from melon and discard seeds. Cut melon into chunks and in a food processor purée enough to measure 2 cups. Transfer purée to a bowl and stir in syrup and lemon juice. Chill melon mixture until cold and up to 1 day.
  • Stir in egg white and freeze in an ice-cream maker. Serve gelato immediately or transfer to an airtight container and put in freezer to harden no more than 3 hours.

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