Cantaloupe GelatoGourmet's studios
GELATO DI MELONE
Recipe information
Yield
Makes about 1 quart
Ingredients
1 cup minus 1 tablespoon superfine granulated sugar
1/2 cup plus 1 tablespoon bottled or filtered still water (not distilled)
1 cantaloupe (about 3 pounds)
2 tablespoons fresh lemon juice
1 tablespoon lightly beaten egg white*
- If egg safety is a problem in your area, substitute powdered egg whites reconstituted by following package instructions.
Preparation
Step 1
In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved. Cool syrup. Cut rind from melon and discard seeds. Cut melon into chunks and in a food processor purée enough to measure 2 cups. Transfer purée to a bowl and stir in syrup and lemon juice. Chill melon mixture until cold and up to 1 day.
Step 2
Stir in egg white and freeze in an ice-cream maker. Serve gelato immediately or transfer to an airtight container and put in freezer to harden no more than 3 hours.
