Cantaloupe Melon Ice Recipes

Steps:

• In a blender or food processor, combine the first 5 ingredients; cover and process until smooth. Pour 1/4 cup into each cup or mold; insert pop sticks. Freeze until firm.

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.

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 heavy duty gallon-size plastic bag, combine melon, sugar and lemon juice.
• Seal bag and let stand at room temperature for 5 minutes.
• Place half of melon chunks in a food processor along with 1/4 evaporated milk and process until mixture is smooth.
• Repeat process, adding the remaining half of melon and milk.
• Pour mixture into 4 serving dishes.
• Chill until time to serve.

Steps:

• Mix cantaloupe, evaporated milk, water, and sugar in a large pitcher, stirring until combined. Refrigerate for 10 minutes. Divide shredded cantaloupe and liquid into molds and freeze until firm, about 6 hours.

Steps:

• In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved. Cool syrup. Cut rind from melon and discard seeds. Cut melon into chunks and in a food processor purée enough to measure 2 cups. Transfer purée to a bowl and stir in syrup and lemon juice. Chill melon mixture until cold and up to 1 day.
• Stir in egg white and freeze in an ice-cream maker. Serve gelato immediately or transfer to an airtight container and put in freezer to harden no more than 3 hours.