How To Make Cantaloupe Ice Cream

If you lot've never had Cantaloupe and Water ice Cream, you may be missing out on one of the best desserts of summer! This special dessert is then unproblematic, and when information technology's hot exterior, everybody just loves information technology!

Bound to:

• Why You'll Love this Recipe
• Ingredients Yous'll Need
• Tips for Choosing a Good Melon
• Pace-By-Step Instructions
• Tips to Brand Caramel Sauce
• Expert Tips and Serving Ideas
• Oft Asked Questions
• More Recipes to Try:
• Cantaloupe and Water ice Cream
• Subscribe

Why You'll Love this Recipe

Warm weather begs for recipes with beautiful fruit. Fresh melons are i of my favorite things to pick up at the grocery store or Farmer's Marketplace. Adjacent fourth dimension y'all run across them, pick upwardly a couple. (You can have melon chunks for breakfast too).

I dear and admire melon flavored ice cream, but don't always feel like dragging out the ice cream maker. This dessert will salve you lot a trip to the ice cream shop, so pick up some ripe, actress melons next time you lot see them, and put together a piffling Cantaloupe and Water ice Cream!

Here's some practiced reasons to try information technology:

• Melons are really flavorful and arable in warmer months, information technology'south the perfect time to eat them. Keep an middle out for mini cantaloupes, too.
• Cantaloupe comes with its ain perfect bowl congenital-in, just for ice cream! The perfect summer treat!
• You can use water ice cream or whatever not-dairy ice foam or "nice cream" out in that location, and vanilla is all-time
• This is an easy dessert with very little cooking involved, but information technology's kind of a testify-stopper too. Bring out a big tray of these and pass around some actress caramel sauce!

Ingredients You lot'll Demand

What could exist better than a juicy ripe melon filled with vanilla ice cream and drizzled with a silky, bootleg caramel sauce? For the total, printable recipe and instructions, please roll down below.

• Cantaloupe: Cute, golden colour with a rich, juicy sense of taste
• Ice Foam: Vanilla works the best flavor-wise, and non-dairy versions are great too. The smooth texture is so good with the melon, use a high quality make for best results
• Basil:  Totally optional, just the herbaceous punch adds a pleasant and slightly savory quality.
• Love & Carbohydrate: A drizzle of honey to sweeten the homemade caramel sauce
• Heavy Cream, Butter, Common salt, Vanilla Excerpt: An like shooting fish in a barrel recipe with lots of season… caramel sauce tastes creamy and luxurious on the melons.

Tips for Choosing a Adept Melon

A few things I've learned when picking out a melon:

• Utilize all your senses – sight, odour, touch and audio.  For watermelon, a hollow sound is good.
• Seek a filled-out, rounded melon, with no bruises or soft parts.
• The heavier the fruit, the juicier it is.
• Fun Fact! The sweetest melon is a Honeydew. Cantaloupes are also chosen Muskmelons, and are by far the most popular variety.
• A musky smell and pare that's easy to depress lightly with your finger are signals that your melon is ripe and fix to eat.
• Often you lot can ask to taste the melon beginning, specially at a farmer's market. This is keen, because you tin can try earlier you purchase.
• Interested in more tips well-nigh this?  Here are 5 tips for picking out great melons!

Pace-Past-Footstep Instructions

1. Cutting the melon in half, scoop out the seeds and discard them.
2. Scoop in a generous cup of vanilla ice cream.
3. Spoon a couple of tablespoons of caramel sauce on top of the melons.
4. Garnish with fresh basil and serve!

Tips to Make Caramel Sauce

Homemade caramel sauce may seem intimidating, but it'south totally do-able, and doesn't accept long. Information technology'southward basically three easy steps, four if yous count the cooling time:

1. Cook the honey, h2o and sugar in a nonstick saucepan and bring it to the boil, stirring occasionally with a wooden spoon until the carbohydrate is dissolved
2. Stir the mixture while information technology cooks, until it turns aureate brown, about five minutes
3. Add together in the cream, butter, table salt and vanilla and whisk it all together (carefully, it can splatter!)
4. Absurd for x-fifteen minutes until it sets, then serve!

Practiced Tips and Serving Ideas

• No time to make homemade caramel sauce?  Purchase a good quality store-bought diverseness like this ane (not sponsored) ….Just spoon it into a heatproof basin and microwave for 10 seconds or so to loosen and warm it slightly, which will make information technology easier to pour.
• Serve this easy dessert on a big platter already assembled with the ice cream and a drizzle of caramel sauce. Offer actress caramel sauce on the side.
• This likewise looks cracking served in private bowls with a spoon.
• TIP! Piece a modest piece off the bottom of the melon… this will allow it to sit level on whatever serving dish you lot choose.
• Add some whipped cream, if you like!
• This is wonderful dessert subsequently a dinner of Summer Pasta!
• Also highly recommended good later a light dinner of Blackberry Salad with Toasted Hazelnuts. So good!
• You might also like these Roasted Grape Hazelnut Breakfast Bowls, Dark Cherry Smoothies, and this really succulent and fancy-looking Ice Cream Cake with Peanut Butter Ganache, so give these a endeavour sometime too!

Often Asked Questions

Can I utilise other types of melon in this recipe?

Yep! Any seasonal melon will work and be succulent! Try some honeydew melon!

Tin can I brand this in advance?

You tin prep the melons by removing the seeds, roofing them securely and storing in the fridge. I prep the ice foam by scooping out how much I program to apply per serving and lining them upward on a pocket-sized baking sail or pan that'southward been lined with parchment paper. Encompass, and freeze and pull them out when your fix to get together!

How to I store the caramel sauce? Can I make information technology ahead?

You can brand the caramel sauce 4-5 days ahead, just store in an airtight container (I utilize a Brawl canning jar) and go along information technology in the refrigerator.

More than Recipes to Attempt:

Muffin Tin Caramel Apple Pies:  Small and satisfying and admittedly delicious!

Nectarine Toast with Dear Goat Cheese Juicy and delicious!

Coconut Milk Rice Pudding with Rose Rhubarb Comforting and special, this one's a keeper

Roasted Nectarines with Caramel Sauce So pretty, so simple, SO delicious

Crab Omelette Recipe: An indulgent, delicious brunch!

If you've tried Cantaloupe and Ice Cream, or any recipe on Studio Delicious, I'd love to hear about it in the comments below!

Looking for more tips and fresh, homemade recipes? Join my email list, tag and follow me on Instagram using #studiodeliciouseats, follow my boards on Pinterest, and come across what I'm up to on Facebook and Twitter!

• ▢ 2 medium-sized Melon, (cantaloupe)
• ▢ iv 1/ii cups Vanilla ice cream
• ▢ three tbsp Basil leaves, fresh
• ▢ FOR THE CARAMEL SAUCE
• ▢ 2 tablespoons Dear
• ▢ 2 tablespoons Water
• ▢ ane/2 cup Sugar
• ▢ 1/2 cup Heavy Foam
• ▢ 2 tablespoons Butter
• ▢ i/4 teaspoon Sea Salt
• ▢ 1/2 teaspoon Vanilla extract (pure)

• Cut each melon in half. Scoop out and discard the seeds

  Scoop a generous cup of vanilla ice foam into the center of each melon half

  Spoon 2 nearly tablespoons (or more if you lot like) of caramel sauce over the melon and ice cream

  Garnish with fresh basil and serve

• TO MAKE THE CARAMEL SAUCE

• Combine the honey, water and sugar in a medium-sized nonstick bucket, and stir with a wooden spoon on medium-high heat until the sugar is dissolved.

  Go on cooking on medium-high heat until the mixture comes to the boil. Cook and stir until information technology'southward deep gilt brownish, most 5-6 minutes

  Remove pan from the heat and quickly whisk in the cream, butter, salt and vanilla (conscientious, it may splatter a trivial) until combined.

  Absurd the caramel for x-xv minutes before serving, continue in the refrigerator until ready to use. Will proceed in a sealed container, refrigerated for up to a month.

• No time to make homemade caramel sauce?  Buy a good quality store-bought variety like this Just spoon information technology into a heatproof basin and microwave for 10 seconds or then to loosen and warm information technology slightly, which will go far easier to cascade.
• Serve this easy dessert on a big platter already assembled with the water ice foam and a drizzle of caramel sauce. Offer actress caramel sauce on the side.
• This also looks great served in private bowls with a spoon.
• TIP!  Slice a small piece off the bottom of the melon… this will allow information technology to sit level on any serving dish y'all choose.

Serving: 4 g | Calories: 513 kcal | Carbohydrates: 73 g | Protein: v g | Fat: 24 m | Saturated Fat: 15 thousand | Cholesterol: 85 mg | Sodium: 255 mg | Potassium: 891 mg | Fiber: 3 g | Sugar: 69 thousand | Vitamin A: 10224 IU | Vitamin C: 102 mg | Calcium: 129 mg | Fe: ane mg

• Super important to read the whole recipe before you brainstorm
• Pay attention to the ingredient list and photos for the recipe
• If possible, prep your ingredients a niggling before you commencement
• Always apply a sharp knife for safety
• Use the size of pan called for in the recipe
• For savory recipes, taste and flavor as you get
• Buy fresh, organic ingredients, locally sourced whenever possible

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This recipe was posted in August 2019 and was updated with new instructions and text July, 2021

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Source: https://www.studiodelicious.com/melon-with-ice-cream-and-caramel-sauce/

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