Melon With Ice Cream Recipes

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EASY CREAMY MELON ICE CREAM



Easy Creamy Melon Ice Cream image

Easy Melon Ice Cream,An easy recipe with a great refreshing flavor. Egg free, creamy and delicious!

Provided by Lovefoodies

Categories     Desserts

Time 35m

Number Of Ingredients 4

10 oz fl or 300 ml double or heavy cream
1 cup or 200 g regular sugar ** taste it and add more to your taste.
1 oz whole very ripe cantaloupe / muskmelon / honey dew melon, peeled, deseeded and chopped into small chunks, about 1lb 3 or 600 g
juice 1 lemon

Steps:

  • Add the cream and sugar to a saucepan and bring to a gentle boil then remove from heat. Give it a stir to make sure all the sugar has dissolved.
  • Add the prepared cubed melon and lemon juice to a food processor and puree until smooth. Then add the cream to the pureed melon and blend until everything is fully combined.
  • Pour the mixture in to the ice cream machine and churn until thick or semi frozen. This should be about 30 minutes. Then transfer to your freezer proof container and freeze until it is hard to your liking. Serve with your favourite berries or in an ice cream cone!

Nutrition Facts : Calories 261 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 10, Sodium 55 milligrams sodium, Sugar 39 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

MELON ICE CREAM



Melon Ice Cream image

Easy, quick recipe for melon ice cream, no ice cream machine needed. In no more than 15 minutes you can have a refreshing, flavorful and fruity ice cream.

Provided by Ella Marincus-HomeCookingAdventure

Time 15m

Number Of Ingredients 5

1 pound (500 g) Cantaloupe melon pulp
3 egg yolks
1/2 cup (100g) sugar
1 cup (240g) whipping cream (35% fat)
1 tsp vanilla extract

Steps:

  • Add the melon pulp into the bowl of a food processor and process until smooth.
  • Mix egg yolks with sugar and vanilla until thick, creamy and pale yellow colored. You can do that over a double boiler too.
  • In a separate bowl whip the whipping cream until stiff peaks form. Fold the cream through the egg yolks mixture.
  • Add melon puree and stir to combine.
  • Transfer in a covered storage container and place in the freezer.
  • Freeze for at least 4 hours or overnight.
  • Thaw ice cream 8 to 10 minutes at room temperature before serving.

Nutrition Facts : ServingSize 1 g, Calories 140 kcal, Carbohydrate 17.9 g, Protein 1.8 g, Fat 7.3 g, SaturatedFat 4.1 g, Cholesterol 99 mg, Sugar 17.1 g

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