Raw Cantaloupe Ice Cream
July 28, 2026 • 0 comments
When cantaloupe hits that heavy, fragrant, peak-ripe stage, it's basically already dessert. We fold that sun-ripened sweetness into our raw A2/A2 cream & milk and let the melon do the talking. The result is soft, floral, and unmistakably melon. A scoop that tastes like July, straight from the pasture.
- Prep Time:
- Cook Time:
- Servings: 1 quart ~ 8
Ingredients
- 1 pint - Raw A2/A2 Cream (Glass)
- (2 cups) 1/2 gallon - Raw A2/A2 Milk
- (4 yolks) 1 dozen - Brown Honest Yolk Chicken Eggs
- (1/2 cup) Maple Syrup, 1 Pint (Glass)
- (1 Tablespoon) Homemade Vanilla, 4oz
- (pinch) Fine Pink Himalayan Salt, 1lb
- (1 1/2 cups pureed) Cantaloupe
Directions
- In a bowl combine 4 pastured egg yolks. Try to get as much egg whites off of the yolks as possible.
- Add in your maple syrup and whisk.
- Add in the raw cream, raw milk, vanilla, and a pinch of sea salt and whisk.
- Add in your pureed ripe cantaloupe.
- You can age your base up to 24 hours for more of a deeper flavor. If you do this be sure to store it in the back of the fridge covered.
- Using a frozen ice cream bowl mixer attachment, or ice cream machine. Pour the mixture in and churn for about 15-20 minutes or until it's fluffy and frozen.
- Store in a container in the freezer.
*Once frozen in the freezer raw ice cream will not be super fluffy like conventional ice creams with all the added junk. Remove from the freezer and let it thaw for a few minutes.
