Cantaloupe Gelato

Cantaloupe gelato is a fresh and delicious dessert, perfect for summer. Here is the recipe to make it.

Ingredients

• 500g of cantaloupe pulp (choose a well-ripened melon for a more intense flavor)
• 150g of granulated sugar
• 200ml of fresh cream to be whipped
• the juice of half a lemon (it can help preserve the color and add a note of freshness)

Preparation

1. Clean the cantaloupe by removing the peel and seeds, and then cut the pulp into cubes.
2. Blend the cantaloupe cubes with the sugar and lemon juice until smooth.
3. In a separate bowl, whip the fresh cream until it becomes thick and frothy.
4. Gently fold the cantaloupe blend into the whipped cream, stirring gently from the top down to avoid deflating the mixture.
5. Pour the mixture into a container suitable for freezing and let it rest in the freezer for at least 4-5 hours. For a creamier gelato, it is advisable to stir it every hour during the first freezing period.
6. Remove the gelato from the freezer a few minutes before serving to facilitate scooping.

Trivia

Cantaloupe is a fruit widely used in Italian cuisine, often eaten fresh or as an ingredient in starters, for instance paired generously with prosciutto. In gelato, however, it enhances all its sweetness and freshness, becoming the star of an excellent summer dessert.