This cantaloupe gelato is designed to let ripe melon take center stage—clean, fragrant, and naturally sweet—while a restrained dairy base provides just enough body for a smooth, scoopable texture. Inspired by a melon sorbet that was already near-perfect, this gelato keeps the cream light and the finish bright, avoiding the muted, “milky melon” effect that can happen when cantaloupe is overpowered. The result is refreshing, softly creamy, and unmistakably melon-forward.
Ingredients
- about 3 cups ripe cantaloupe purée (from ~700 g well-ripe cantaloupe)
- 1 tbsp fresh lemon juice
- pinch table salt
- ¾ cup whole milk
- ¼ cup heavy cream
- ½ cup granulated sugar
- ⅛ tsp xanthan gum
- ½ tsp vanilla extract (optional; very subtle)
Melon Base:
Dairy Base:
Stabilizer & Finish:
Directions
Prepare the Melon
Dice the cantaloupe and purée in a blender or food processor until completely smooth. Taste the purée—flavor should be clean, sweet, and aromatic. If the melon is bland, the finished gelato will be too.
Stir in the lemon juice and salt. Cover and refrigerate until cold.
Make the Dairy Base
In a small saucepan, combine the milk, cream, sugar, and salt. Heat gently over medium heat until steaming and the sugar is fully dissolved.
Remove from heat and let cool for about 10–15 minutes.
Combine & Stabilize
In a blender, combine the cooled dairy base, chilled cantaloupe purée, and vanilla (if using).
Sprinkle the xanthan gum evenly over the surface and immediately blend on high for 30–45 seconds, until fully emulsified and slightly thickened.
Chill the Base
Transfer the mixture to a covered container and refrigerate until very cold, at least 4 hours or overnight for best texture.
Churn & Freeze
Churn the chilled base in an ice cream maker according to the manufacturer’s instructions until thick and velvety.
Transfer to a freezer-safe container, press plastic wrap directly onto the surface, cover, and freeze 2–3 hours to firm before serving.
Notes
Preparation
- Use fully ripe, aromatic cantaloupe. Gelato amplifies what’s there—it won’t fix under-ripe fruit.
- Unlike mango, cantaloupe usually does not need straining unless the texture is gritty; a bit of pulp helps the flavor linger.
Serving Suggestions
- Serve slightly tempered for the fullest melon aroma.
- Excellent on its own or paired with fresh berries or thin slices of prosciutto for contrast.
Variations
- For a sharper finish, replace ¼ cup of the milk with buttermilk.
- For an ultra-clean melon profile, omit the vanilla entirely.
Make-Ahead & Storage
- Store covered in the freezer for up to 5 days for best flavor and texture.
- If fully firm, let sit at room temperature 5–10 minutes before scooping.