600gcantaloupe, very ripe, chopped into small chunks
1teaspoonlemon juice
Instructions
In a mixing bowl, whisk heavy cream and sugar until stiff peak forms and the sugar is dissolved.
300 g heavy cream, 1 cup sugar
In the food processor, add the cubed melon and lemon juice, and beat until puree and smooth.
600 g cantaloupe, 1 teaspoon lemon juice
Now, stir the melon puree into the heavy cream mixture until combined.
Scoop the ice cream into a container and put int the freezer until it is hard to your liking.
Notes
For a vegan version, swap out the heavy cream for some coconut cream, and you will have a vegan ice cream.
Whole milk is the best as it gives a rich and creamy flavour to the ice cream; however, you can also use skimmed or non-dairy milk in making this recipe.