Cantaloupe Gelato

Cantaloupe gelato is one of our #1 late spring treat! This invigorating flavor is ideal for a hot day, and it's so natural to make at home. Simply mix up some Cantaloupe , add some milk and cream, improve to taste, and hold up! The outcome is a smooth, velvety gelato with all kinds of new Cantaloupe . Yum!

Ingredients:-

Sugar = 1 Cup
Water = ½ Cups
Cantaloupe = 4 pounds
Lemon Juice = 2 Tablespoons
Egg white = 1
Milk = 1 Cup
Heavy Cream = 1 cup

Directions:-

In a little weighty pan heat sugar and water, mixing until sugar is broken up.
Cut skin from melon and dispose of seeds. Cut melon into lumps and in a food processor purée enough to gauge 3 cups.
Move purée to a bowl and mix in syrup and lemon juice. Chill melon blend until cold and as long as 1 day.
Mix in egg white and freeze in an ice-cream maker. Serve Cantaloupe gelato right away or move to an impermeable holder and put in a cooler to solidify something like 3 and half hours.

Note:-

Water is Optional. If you use it, the Cantaloupe Gelato will be better.

Tips For Making Cantaloupe Gelato:-

We've got some tips to help you make the best Cantaloupe gelato possible.

One of the most important things to keep in mind when making cantaloupe gelato is to start with high-quality ingredients. This means using fresh, ripe cantaloupe that has been picked at the peak of sweetness.
Once you've got your cantaloupe, cut it into small pieces and puree it in a blender or food processor until it's smooth.
The next step is to make a simple syrup, which will help to sweeten and thicken the cantaloupe gelato.