Melon Gelato

This melon gelato highlights the clean, refreshing flavor of cantaloupe with a light hand. Fresh melon purée is balanced with milk rather than heavy cream, a modest sweetness, and a touch of citrus to keep the profile bright and restrained. The base is blended smooth and gently stabilized for a soft, scoopable texture that lets the natural aroma of cantaloupe come through without becoming overpowering.

Ingredients

Melon Base:

• 2½ cups cantaloupe purée (from ~550–600 g cantaloupe; ripe but not heavily perfumed)
• 1 tbsp fresh lemon juice
• pinch table salt

Dairy Base:

• 1 cup whole milk
• 2 tbsp heavy cream
• 7 tbsp granulated sugar
• 2 tbsp glucose syrup or light corn syrup

Stabilizer & Finish:

• ⅛ tsp xanthan gum
• ½ tsp vanilla extract (optional; omit for the cleanest melon profile)

Directions

Prepare the Melon

Dice the cantaloupe and purée until completely smooth. Taste carefully—the flavor should be gently sweet and aromatic, not aggressively perfumed.

Stir in the lemon juice and salt. Cover and refrigerate until well chilled.

Make the Dairy Base

In a small saucepan, combine the milk, cream, granulated sugar, corn syrup, and salt. Heat gently over medium heat until steaming and fully dissolved.

Remove from heat and let cool 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.

Churn & Freeze

Churn the chilled base in an ice cream maker according to the manufacturer’s instructions until thick, smooth, and softly set.

Transfer to a freezer-safe container, press plastic wrap directly onto the surface, cover, and freeze 1–2 hours to firm before serving.

Notes

Preparation

• Choose cantaloupe that is sweet but not intensely fragrant; overly ripe melon can dominate the finished gelato.
• Keeping the dairy light helps preserve a clean melon finish while improving texture.

Serving Suggestions

• Allow the gelato to soften 5 minutes before scooping for best texture.
• Serve on its own or with fresh berries for contrast.

Variations

• Omit the vanilla for an ultra-clean melon profile.
• Increase lemon juice to 1½ tbsp for a brighter, more sorbet-like finish.

Make-Ahead & Storage

• Best within 3–4 days; melon aroma fades with longer storage.
• If fully firm, temper briefly at room temperature before serving.