Honey Cantaloupe Ice Cream

4-6 Servings | 10-minute Prep Time | Overnight Rest Time

For the Flavoring:

½ of a Fresh Cantaloupe

3 Tbsp. Honey

Salt

For the Ice Cream Base:

1 c. Heavy Whipping Cream

½ c. Sweetened Condensed Milk

Remove and discard the seeds from the cantaloupe.

Using a spoon, scoop out the inside of the cantaloup and place it into a food processor with the honey and salt.

Purée the cantaloupe mixture until it is smooth and uniform.

Strain the cantaloupe through a fine mesh sieve.

Set aside.

For the ice cream base, blend the heavy cream in a large bowl using a hand mixer until stiff peaks form.

Slowly add the condensed milk into the cream while continuously blending with mixer.

Add the cantaloupe mixture to the ice cream base and mix with the hand mixer until well incorporated.

Pour mixture into a freezer-safe, air-tight container.

Cover and freeze for 4+ hours.

Fleur & Venture