Cold Canteloupe Ice Cream
From chefmeow 14 years ago
- - to make
- Serves 8
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Monroe Estate in Stephenville, Texas in 1982.
Ingredients
- 1 medium cantaloupe peeled seeded and cut into chunks shopping list
- 1 quart apricot nectar shopping list
- juice of 1/2 lemon shopping list
- 2 tablespoons honey shopping list
- Sachet: shopping list
- 1/2 teaspoon ground ginger shopping list
- 3 whole allspice berries shopping list
- 1 whole clove shopping list
- 1 cinnamon stick tied up in a cheesecloth pouch shopping list
- 1 cup half-and-half chilled shopping list
- 1 pint lime sherbet shopping list
- 8 mint leaves shopping list
How to make it
- Place melon, nectar, lemon juice, honey and sachet in a soup pot.
- Bring to a simmer and cook stirring frequently until melon is tender about 15 minutes.
- Remove and discard the sachet then strain soup through a sieve reserving the liquid.
- Puree solids in a food processor or blender.
- Combine puree with enough of the reserved liquid to achieve a soup consistency.
- Chill thoroughly then whisk half-and-half into the soup.
- Serve in chilled wine glasses or bowls garnished with a scoop of lime sherbet and mint leaf.
People Who Like This Dish 4
- harley7 Romney, WV
- rosiek Waterloo, CA
- snowcat17 Milwaukee, WI
- jolielives The Catskill Plateau , NY
- chefmeow Garland, TX
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The Rating
Reviewed by 3 people-
This is marvelous. 5
Jo & Lee
jolielives
in The Catskill Plateau loved it
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DELISH!!! HIGH FIVE FORKS!!!!
snowcat17
in Milwaukee loved it
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Ahhhhhhhhhh....two of my favs together...cantelope and ice cream!!!
harley7
in Romney loved it
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