Maraschino Cherry Cantaloupe Ice Milk

Course : Desserts
Serves: 1
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Ingredients:

1/2 Cup maraschino cherries
1 medium ripe cantaloupe -- (about 2 lb.)
1/2 Cup sugar
1 1/2 teaspoon unflavored gelatin
1 Dash salt
1 Can cold low-fat evaporated milk -- (12 oz.)
1 teaspoon lemon juice
---Garnishes:
1 medium cantaloupe slice
1 jar maraschino cherry w/stem
1 bunch mint sprig
 

Preparation / Directions:

Spread maraschino cherries on several layers of paper towels to remove excess liquid. Halve cantaloupe, remove seeds and scoop out fruit. Puree fruit in food processor or blender to measure 2 cups. Combine 1 cup pureed cantaloupe, sugar, gelatin and salt in small saucepan. Cook and stir over low heat until gelatin dissolves. Remove from heat; stir in remaining puree. Cool to room temperature; refrigerate until cold. Transfer mixture to ice cream freezer; add milk and lemon juice. Freeze ice cream according to manufacturer's directions. Immediately fold in cherries. Serve in small bowl, garnished with cantaloupe slice, maraschino cherries and mint. Freezer Method: Prepare cantaloupe puree per recipe above. Combine cold evaporated milk and lemon juice in cold bowl; beat until stiff. Fold whipped milk into gelatin mixture. Pour into two 8-inch square pans. Cover and freeze until mixture mounds when stirred with a spoon. Place in cold bowl; beat until fluffy. Return to pans; cover and freeze until firm. Makes about 1-1/2 quart

 

Nutritional Information:

1080 Calories (kcal); trace Total Fat; (0% calories from fat); 11g Protein; 273g Carbohydrate; 0mg Cholesterol; 654mg Sodium


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