Go Back
–+ servings
Salted Cantaloupe and Ginger Ice Cream

Salted Cantaloupe and Ginger Ice Cream for a Cool Summer Treat

A refreshing Salted Cantaloupe and Ginger Ice Cream that combines juicy cantaloupe sweetness with ginger warmth.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 6 hours
Total Time 6 hours 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ice Cream Base
  • 2 cups Heavy Cream Substitute with half-and-half for a lighter option.
  • 1 cup Whole Milk Consider low-fat milk for a lighter choice.
  • 5 large Egg Yolks Make sure to beat until thickened to avoid scrambling.
  • 3/4 cup Sugar Swap with honey or agave for a natural sweetener.
  • 2 tablespoons Fresh Ginger Adjust according to heat preference.
  • 1 tablespoon Vanilla Extract Use vanilla bean seeds for a more intense taste.
For the Cantaloupe Mixture
  • 3 cups Diced Cantaloupe Must be ripe for best flavor.
  • 1/2 cup Whole Milk Swap with any plant-based milk if desired.
  • 1 teaspoon Sea Salt Avoid table salt for a finer texture.

Equipment

  • Medium saucepan
  • mixing bowl
  • blender
  • Ice cream maker
  • Fine mesh strainer

Method
 

Step-by-Step Instructions for Salted Cantaloupe and Ginger Ice Cream
  1. Combine heavy cream, whole milk, and smashed fresh ginger in a saucepan. Heat until just before boiling, then remove from heat.
  2. Whisk egg yolks and sugar in a mixing bowl until pale, then temper with the hot cream mixture and cook over low heat until thick.
  3. Strain the custard and cool in an ice bath. Refrigerate for at least 4-6 hours.
  4. Blend diced cantaloupe and whole milk until smooth, strain, then stir in sea salt.
  5. Churn the chilled base in an ice cream maker, adding the cantaloupe mixture until combined.
  6. Freeze or serve immediately.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 80mgPotassium: 200mgFiber: 1gSugar: 22gVitamin A: 800IUVitamin C: 15mgCalcium: 150mgIron: 0.5mg

Notes

Store in an airtight container with a sheet of wax paper on the surface to prevent ice crystals.

Tried this recipe?

Let us know how it was!