Another summer favorite here in California are all the melon varieties. Use your favorite melon or try one with the strongest aroma. The fun thing about homemade ice cream is the change in flavors as you make it – if you taste this melon ice cream right after churning the melon note is lighter and tastes instead like dulce de leche, but by day 2 the melon gets way stronger. Try it out for yourself!
Melon Ice Cream
- 9oz Fresh or 6oz Cooked Melon*/li>
- 1C Heavy Cream
- 1/2C Whole Milk
- 3/8C White Sugar
- 1 Pasteurized Eggs
- 1/4 tsp Kosher Salt
*We recommend cooking down the stronger flavored melons like cantaloupe or orange fleshed honeydew and incorporating the lighter flavors and greener melons like honeydew and Santa Claus melons fresh. Start with around 18oz of fresh melon to cook down.
- Whynter Ice Cream Maker
- Large Mixing Bowl
- Small saucepan
- Freeze-safe container
How to Make Melon Ice Cream
- Peel, deseed, and small dice your fresh melon. The smaller the pieces, the faster it’ll cook.
- In a small pot on low heat, cook down your melons to roughly 1/3 volume, or until most of the water has steamed out. It will depend on the variety, but melons have tons of water content. Stir often to prevent the melon from burning or browning, you just want to cook to remove the water.
- Transfer your cooked melon and allow to cool.
- Once cooled, we can begin assembling the rest of the ice cream mixture.
- In a separate bowl, cream your sugar, salt and eggs.
- Add melon and mix well. You can mash out any melon lumps or use a blender for the smoothest texture.
- Add milk and heavy cream and gently mix.
- Place ice cream base in the fridge to chill and allow flavors to marry. Once the mixture has thoroughly chilled, we recommend at least 1-2 hours or even overnight, you can churn. This is also a good point to taste your base and ensure it’s the intensity of flavor you’re looking for. If not, you can allow it to “mature” another day, or add a little more melon.
- When ready, pour the mix into your ice cream maker and follow the instructions of your machine.
- Let it freeze for at least 4 hours before serving.
Tools Used To Make This Dish*
You can support our creations at no additional cost to you by using our affiliate links below. Much love!
- Ice Cream machine
- Duxtop Portable Induction Cooktop
- Cuisinart Stainless Steel Pans
- Mixing Bowls
- Fat Rubber Spatulas
- Skinny Rubber Spatulas
Camera Gear List*
- Sony A7III
- Sony A7rIII
- Sony SEL2470GM Lens
- Sony SEL90M28G FE 90mm f/2.8-22
- Deity V-Mic D3
- Audio-Technica AT4040 Cardioid Condenser Microphone
- Blue Compass Premium Tube-Style Broadcast Boom Arm
- Sirui ET Series Tripod
- White Balance Card
*We’re participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to to Amazon.com and affiliated sites.