Cantaloupe Bowl Ice Cream Recipes

Steps:

• Cut cantaloupe around the middle instead of from end to end, as this will form a 'bowl' for your ice Cream.Remove seeds.
• Add several scoops of your favorite Ice Cream flavors,mixing up flavors if desired.
• Top with whipped Cream.

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.

Steps:

• In a blender or food processor, blend cantaloupe until smooth, Set aside.
• In a saucepan, dissolve gelatin in hot water ans stir until smooth, Let stand to cool.
• Beat egg yolks until smooth.
• Add cream or milk, 3/4 of the sugar, mango juice, and vanilla.
• Add to cantaloupe mixture along with the dissolved gelatin and blend for 1 minute.
• Beat egg whites until stiff and fluffy, Gradually add remaining 1/4 cup of sugar and beat for 30 seconds.
• Add blender mixture and fold in egg whites.
• Put into plastic container, cover and freeze until firm.
• Banana, mango, coconut or other tropical fruits can be substituted for the cantaloupe.