Cantaloupe Vanilla Bean Ice Cream
A sweet cantaloupe ice cream boasting an irresistibly creamy texture and delicate vanilla beans.
- 2¼ cups heavy cream
- 1½ cups whole milk
- 5 egg yolks
- ¾ cup sugar
- 1 vanilla bean, scraped
- 1 teaspoon vanilla extract
- 1½ cups cantaloupe, washed, peeled, and cubed
Heat cream and milk in a saucepan over medium-low heat until mixture is scalding.
Beat together yolks and sugar until mixture becomes thick and turns a pale yellow. Pour ½ cup of the scalding cream mixture into the yolk mixture and whisk to prevent scrambling. Pour the yolk mizture into the saucepan with the remaining cream and milk, stir together. 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. Stir in the vanilla bean and vanilla extract.
Pour ice cream base into a bowl and place over an ice bath. Set aside until completely cooled.
While base chills, puree cantaloupe. Remove base from ice bath and add cantaloupe puree. Cover mixture and refrigerate for 4 to 6 hours or until fully chilled.
Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve immediately or store in an airtight, freezer-proof container. Stores for up to one month. Makes about 1½ quarts.