Salted Cantaloupe and Ginger Ice Cream
This creamy custard-based ice cream combines the refreshing sweetness of cantaloupe with warming fresh ginger and a hint of sea salt. The ginger-infused cream base creates a luxurious foundation, while the salted cantaloupe puree adds bright fruit flavor and an unexpected savory note that enhances the melon's natural sweetness. Perfect for summer entertaining or as an elegant dessert, this sophisticated ice cream offers a unique twist on traditional fruit flavors. The salt brings out the cantaloupe's intensity while the ginger adds subtle warmth and complexity.
Ingredients
- 2 ⅓ cup heavy cream
- 1 ¼ cups whole milk
- 5 egg yolkscornstarch + extra milk2 tbsp cornstarch + 1/4 cup milk per 5 yolksvegandairy-freeeggs-freeadds dairy
creates custard-like base
Full guide → - ¾ cup sugar
- 1 tablespoon sugar
- 1 inch fresh ginger, peeled and lightly smashed with the side of a knife
- 1 ½ teaspoons vanilla extract
- 1 cup cantaloupe, dicedhoneydew1:1flavor-variation
similar texture and sweetness
- ½ cup whole milk
- 1 ½ teaspoons salt
Instructions
- 1
Pour cream, milk and ginger into a saucepan and heat over medium-low heat until mixture is scalding
- 2
Beat together yolks and sugar until mixture becomes thick and turns a pale yellow
- 3
Pour 1/2 cup of the scalding cream mixture into the yolk mixture and whisk to prevent scrambling
- 4
Pour the yolk mixture into the saucepan with the remaining cream and milk, and stir together
- 5
Turn the heat down to low and stir continuously until the mixture thickens enough to coat the back of a spoon, 8 to 10 minutes
- 6
Stir in the vanilla extract and strain through a fine sieve
- 7
Pour ice cream base into a bowl and place over an ice bath and set aside until completely cooled
- 8
Remove from ice bath, cover and refrigerate for 4 to 6 hours or until base has chilled
- 9
Place cantaloupe and milk into a blender and blend until smooth
- 10
Strain mixture and stir in sea salt
- 11
Pour ice cream base into your ice cream maker and follow the manufacturer's directions
- 12
Mix/freeze base for about 15 minutes, once mixture begins to thicken/freeze pour in the salted cantaloupe mixture directly into the churning ice cream until fully incorporated
- 13
Allow the ice cream to continue churning until the desired consistency has been achieved
- 14
Serve immediately or store in an airtight, freezer proof container
Tips
Strain the custard base through a fine sieve to ensure silky smooth texture and remove any bits of cooked egg or ginger pieces
Chill the ice cream base thoroughly before churning - this helps achieve better texture and reduces churning time
Add the cantaloupe mixture slowly while the ice cream is churning to ensure even distribution without stopping the freezing process
Good to Know
Store in an airtight, freezer proof container in the freezer for up to 1 month
Ice cream base can be prepared 1-2 days ahead and kept refrigerated before churning
Serve immediately after churning for soft-serve texture, or freeze for firmer scoops
Common Mistakes
Heat cream mixture gently to avoid scorching
Temper egg yolks slowly to avoid scrambling
Chill base completely before churning to avoid grainy texture
Substitutions
Dairy-Free Swaps
creates custard-like base
Full guide →General Alternatives
similar texture and sweetness
FAQ
Can I make this without an ice cream maker?
Yes, pour the mixture into a shallow dish and freeze, stirring vigorously every 30 minutes for 3-4 hours until frozen, though texture will be less smooth.
What if I can't find ripe cantaloupe?
Choose cantaloupe that feels heavy, has a sweet aroma at the stem end, and yields slightly to pressure. Underripe melon will lack flavor.
How long does this ice cream keep?
Homemade ice cream is best within the first week but will keep for up to 1 month in the freezer in an airtight container.