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Melon Ice Cream Recipe

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3.8 from 12 reviews

This creamy and refreshing Melon Ice Cream recipe blends ripe cantaloupe melon with a rich dairy base thickened by tapioca starch, delivering a smooth and naturally sweet frozen dessert that’s perfect for warm days and melon lovers. With easy steps including blending fresh melon and chilling the mixture, it yields a luscious homemade ice cream with a subtle hint of lemon juice to balance the sweetness.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Western

Ingredients

Dairy Mixture

  • 2 teaspoons (5g) tapioca starch
  • 1/2 cup (125 ml) full fat milk
  • 1 1/2 cups (375 ml) thickened cream
  • 1/2 cup (110 g) granulated white sugar
  • 1/2 flat tablespoon (15 g) glucose syrup

Fruit & Flavoring

  • 2 cups (1 pound / 450 g) ripe cantaloupe melon, peeled and seeded
  • 1 teaspoon fresh lemon juice

Instructions

  1. Prepare Tapioca Slurry: Measure the tapioca starch into a small bowl. Add a couple of tablespoons of the milk to the starch and mix thoroughly to form a smooth slurry without lumps.
  2. Heat Dairy Ingredients: In a small pot, combine the remaining milk, thickened cream, granulated sugar, and glucose syrup. Heat over medium heat while stirring until the sugar and syrup completely dissolve.
  3. Cook Tapioca Mixture: Stir the tapioca starch slurry into the warm dairy mixture and continue stirring for a few minutes on medium-low heat until slightly thickened. Remove from heat and allow the mixture to cool for several minutes.
  4. Prepare Melon Puree: Slice the cantaloupe melon, remove skin and seeds, and cut into chunks. Place the melon chunks into a deep jug and blend using an immersion or stick blender until smooth. Strain the blended melon through a fine sieve to remove any solids.
  5. Combine and Chill Mixture: Add the dairy mixture to the strained melon puree and blend until smooth and homogeneous. Stir in the fresh lemon juice. Cover the combined mixture and chill in the refrigerator for at least four hours, preferably overnight, to develop flavor and texture.
  6. Churn Ice Cream: Prepare your ice cream maker or ice cream storage container by chilling it appropriately. Churn the chilled mixture according to your machine instructions until it reaches a soft-serve consistency.
  7. Freeze to Firmness: Transfer the churned ice cream to the pre-chilled container, cover tightly, and freeze for at least four hours or until firm enough to scoop.

Notes

  • For best results, use very ripe cantaloupe melon to maximize natural sweetness and flavor.
  • Glucose syrup helps to improve texture and prevent crystallization; if unavailable, light corn syrup may be used as a substitute.
  • Chilling the ice cream mixture thoroughly before churning is crucial for creating a smooth texture.
  • Straining the melon puree removes fibrous bits for a silkier ice cream.
  • If you don’t have an ice cream maker, you can freeze the mixture in a container and stir every 30 minutes until set to reduce ice crystals.
  • Tapioca starch acts as a stabilizer and thickener, ensuring a creamy mouthfeel without added gelatin.

Find it online: https://cheftinaskitchen.com/melon-ice-cream-recipe/