Description
This Salted Cantaloupe and Ginger Ice Cream is a creamy, refreshing treat combining the natural sweetness of cantaloupe with a hint of spicy ginger and a touch of salt to enhance the flavors. The custard base is rich with egg yolks and vanilla bean paste, making it smooth and velvety. Perfect for warm days or anytime you crave a unique twist on classic ice cream.
Ingredients
Ice Cream Base
- 2 ⅓ cups heavy cream
- 1 ¼ cups whole milk
- 5 egg yolks
- ¾ cup plus 1 tablespoon sugar
- 1 inch long piece fresh ginger, peeled and lightly smashed
- 1 ½ teaspoons vanilla bean paste
Salted Cantaloupe Mixture
- 1 cup diced cantaloupe
- ½ cup whole milk
- 1 ½ teaspoons salt
Instructions
- Prepare the ice cream base: Pour the heavy cream, whole milk, and the smashed ginger into a saucepan and gently heat over medium-low heat until the mixture is scalding, but not boiling.
- Mix egg yolks and sugar: In a separate bowl, beat the egg yolks and ¾ cup plus 1 tablespoon sugar together until the mixture thickens and turns pale yellow.
- Temper the yolks: Slowly pour ½ cup of the hot cream mixture into the yolk mixture while whisking constantly to prevent curdling. Then, pour this combined mixture back into the saucepan with the remaining cream and milk, stirring to incorporate.
- Cook custard: Reduce heat to low and stir continuously for 8 to 10 minutes until the custard thickens enough to coat the back of a spoon.
- Flavor and strain custard: Stir in the vanilla bean paste. Strain the custard through a fine sieve to remove the ginger and any curdled bits for a smooth texture.
- Chill the base: Pour the custard into a bowl set over an ice bath and let it cool completely. Once cooled, cover and refrigerate for 4 to 6 hours until thoroughly chilled.
- Prepare cantaloupe mixture: In a blender, combine the diced cantaloupe and ½ cup whole milk, then blend until smooth. Strain this mixture and stir in the salt to enhance flavor.
- Churn the ice cream: Pour the chilled ice cream base into your ice cream maker and start churning as per the manufacturer’s instructions. After about 15 minutes when the base starts thickening, slowly pour in the salted cantaloupe mixture while the machine is running. Continue churning until the ice cream reaches your desired consistency.
- Freeze or serve: Serve the ice cream immediately for a soft-serve texture or transfer it to an airtight, freezer-proof container and freeze for up to 1 month for a firmer consistency.
Notes
- Ensure to strain the custard well to remove ginger pieces and prevent graininess.
- Tempering the egg yolks is crucial to avoid scrambling when mixing with hot cream.
- Use a ripe, sweet cantaloupe for the best flavor.
- Adjust the salt amount to taste if desired.
- Make sure the ice cream base is well chilled before churning for optimal texture.
