Maraschino Cherry Cantaloupe Ice Milk

Course : Desserts
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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
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

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Desserts Recipes