Cantaloupe Melon Custard Ice Cream
By Joe
Source: NYT Cooking.
Our vanilla custard made lighter and fruitier: very ripe cantaloupe is blended raw and whisked into a four-yolk custard. Fresh, delicate and summery.
Always check the labels of the products you use.
Method
- 1
Make the custard. Heat the cream and milk until steaming. Whisk the yolks, sugar and salt until pale, whisk in a third of the hot dairy and pour it back into the pan.
- 2
Cook and chill. Cook, stirring, over low heat until it reaches 77-80 °C and thickens slightly. Strain, cool in the iced water and chill for at least 4 h.
- 3
Purée the melon. Scrub the melon skin well before cutting it. Blend the flesh with the lemon juice until liquid, then chill.
- 4
Combine. Whisk the cold melon purée into the cold custard.
- 5
Churn and freeze. Churn; it will stay quite soft. Freeze for 3-4 h until scoopable.
Storage
Freeze, covered, for up to 1 week; the melon flavour fades after that.
EU nutrition claims
- Low salt: 0.25 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 71 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
16.2 g per serving
32.4 % of the 50 g daily maximum · 64.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
- blender
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 234 kcal |
| Protein | 3.8 g |
| Carbohydrate | 24.1 g |
| of which sugars | 23.6 g |
| of which free sugars | 16.2 g |
| Fat | 14.3 g |
| of which saturates | 8.4 g |
| Fibre | 0.6 g |
| Salt | 0.18 g |
Protein per 100 kcal
1.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
