Cantaloupe Ginger Ice Cream
Recipe type: Dessert
  • •1 medium cantaloupe
  • •1/4 cup peeled and coarsely grated gingerroot (approx)
  • •4 egg whites
  • •1 cup heavy cream
  • •1 can evaporated milk
  • •1 can sweetened condensed milk
  • •1 tsp vanilla extract
  1. In a small pot warm up heavy cream with ginger. Stir constantly until it starts to boil.
  2. Transfer milk to a bowl and whisk in egg whites. Refrigerate for at least 2 hours.
  3. Cut cantaloupe in half. Discard seeds and refrigerate one half to use as a serving bowl.
  4. Blend the other half with evaporated milk, condensed milk and vanilla extract.
  5. Pour ginger milk through a sieve and whisk in the melon mix.
  6. Freeze ice cream following ice cream machine instructions.
  7. Serve ice cream in the half cantaloupe you saved. Garnish with fresh mint leaves and enjoy!
Recipe by What's Cooking, Mexico? at