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Melon-Mango Ice Cream
Diabetic Living Magazine
“This homemade ice cream is a tropical pleaser. Still part of a diabetic meal plan, it's made with fat-free half-and-half and buttermilk instead of whipping cream.”
2 cups whole milk
2 cups buttermilk
2 cups fat-free half-and-half
1 cup sugar (see Tips)
1 tablespoon vanilla
1½ cups chopped cantaloupe
1½ cups chopped mango
Edible flowers (optional)
1In a large bowl, combine milk, buttermilk, fat-free half-and-half, sugar, and vanilla. Stir to dissolve sugar.
2In a blender or food processor, combine cantaloupe and mango. Cover and blend or process until smooth. Stir pureed fruit into milk mixture. Cover and refrigerate until chilled, at least 2 hours.
3Freeze in a 4- to 5-quart ice cream freezer according to the manufacturer's directions. If desired, ripen for 4 hours (see Tips).
4If desired, garnish individual servings with edible flowers.
Tips: We do not recommend sugar substitutes for this recipe.
Ripening homemade ice cream improves the texture and helps to keep it from melting too quickly during eating.
To ripen in a traditional-style ice cream freezer, after churning, remove the lid and dasher and cover the top of the freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth; replace the lid. Pack the outer freezer bucket with enough ice and rock salt to cover the top of the freezer can (use 1 cup salt for each 4 cups ice). Ripen about 4 hours. When using an ice cream freezer with an insulated freezer bowl, transfer the ice cream to a covered freezer container and ripen by freezing it in your regular freezer about 4 hours (or check the manufacturer's recommendations).