For my birthday my wonderful husband surprised me with an Ice cream Bowl for my Kitchenaid. What a fantastic present! It has been in action ever since and we have been enjoying an abundance of wonderful sorbets and ice creams. My first go with the bowl was when I made Cantaloupe sorbet. We had two cantaloupes sitting in the fruit bowl, one of which was becoming extremely ripe. I did a quick search on the net and found a great recipe on the Australian Melon Association site. This is so quick and easy to make and I would suggest if you are going to make a lot of sorbet, make a large batch of sugar syrup to save time. Just pop it in the fridge to store. The following recipe does not use an ice cream machine, if you have one just follow the manufacturers instructions after mixing the sugar syrup and cantaloupe together.
Since making the cantaloupe sorbet we have also made banana sorbet, kiwi fruit sorbet, mint choc chip ice cream, vanilla choc chunk ice cream, strawberry marscapone icecream….the list goes on and will continue to go on.
The biggest plus of making your own sorbets and ice creams, apart from the wonderful taste, is that you know exactly what has gone into it. Forget the preservatives, synthetic flavourings, and additives, give ice cream making a go and enjoy the difference!
1 cup sugar
2/3 cup water
1 peeled, seeded, and cubed medium ripe cantaloupe
Combine the sugar and water in a medium heavy saucepan.
Bring to a boil and stir until the sugar dissolves. Remove from the heat and cool. Cover and chill the syrup for at least an hour.
Puree the cantaloupe in batches in a blender or food processor until smooth.
Mix the cantaloupe with the sugar syrup until smooth. Pour the mixture into a large freezer safe flat lasagna pan. Freeze for 3-4 hours.
Remove from the freezer and scrape the mixture into a large bowl. Beat the sorbet until light and fluffy. Tightly seal the container and freeze for at least three hours and up to a week before serving.