Best Cantaloupe Italian Ice Recipes
CANTALOUPE ITALIAN ICE
Steps:
- Dissolve sugar and water in a 2-quart saucepan over medium-high heat. Bring to a boil and cook for 2 minutes. Remove from the heat and cool.
- Peel and seed the cantaloupes. Cut into 2-inch pieces. Puree in a food processor. Strain through a medium sieve. Mix strained cantaloupe juice, sugar syrup, and lemon juice with a wire whisk.
- Pour into an ice cream machine. Add some cantaloupe pulp, if desired. Freeze to a smooth consistency, according to manufacturer's directions.
- You may wish to place in the freezer compartment of your refrigerator for a few hours to harden. Serve in a dessert glass topped with whipped cream or with a scoop of vanilla ice cream. Garnish with fresh mint leaves.
CANTALOUPE ITALIAN ICE
Have this and don't worry about the calories!
Provided by Totally Fit & Fabulous
Categories Desserts Frozen Dessert Recipes
Time 3h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place a 7x12-inch glass dish in the freezer to chill.
- Combine sugar and water in a saucepan over low heat. Cook until sugar has completely dissolved. Add mint, remove from heat, and set aside to cool.
- Place melon in a food processor and process until pureed; pour into a bowl. Strain mint leaves from cooled syrup and add syrup to the melon. Stir until well combined.
- Pour cantaloupe mixture into the chilled dish and freeze uncovered for 3 to 4 hours, stirring with a fork every 30 minutes. Continue until mixture is almost frozen and a bit grainy; don't let it freeze completely, otherwise you won't be able to serve it.
- Place in a decorative bowl and garnish with mint leaves.
Nutrition Facts : Calories 168.1 calories, Carbohydrate 42.5 g, Fat 0.3 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 22.9 mg, Sugar 41.4 g
CANTALOUPE OR ??? ITALIAN ICE
Steps:
- Dissolve sugar and water in a 2-quart saucepan over medium-high heat. Bring to a boil and cook for 2 minutes. Remove from the heat and cool. ( I used less of the water and sugar and cooked off a bit more of the water.) Peel and seed the cantaloupes. Cut into 2-inch pieces. Puree in a food processor. Strain through a medium sieve. Mix strained cantaloupe juice, sugar syrup, and lemon juice with a wire whisk. Pour into an ice cream machine. Add some cantaloupe pulp, if desired. Freeze to a smooth consistency, according to manufacturer's directions. You may wish to place in the freezer compartment of your refrigerator for a few hours to harden. Serve in a dessert glass topped with whipped cream or with a scoop of vanilla ice cream. Garnish with fresh mint leaves. This turned out great with cantaloupe and I can't wait to try with strawberries.
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