Melon-Orange Blossom Gelato – a delicious recipe with heavy whipping cream, milk, kosher salt, u00bc, u00bc, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place cream and milk in a saucepan. Add salt, sugar, honey, orange blossom water, and orange zest. Bring mixture up to a boil. Once it starts boiling, turn off the heat, cover, and let steep for 10 to 15 minutes.
2
Place cut melon and a squeeze of lemon juice in a blender, and blend on high for a few minutes until completely pureed. Strain cream mixture into a container, add melon puree, and refrigerate for at least 6 hours or even overnight. You want the mixture to be the same temperature as the refrigerator or under 40u00b0 F.
3
Process ice cream in an ice cream maker per instructions.
4
If you don't have an ice cream maker, place chilled mixture in a baking dish and place in the freezer. After 40 minutes, take it out and stir it up with a whisk, or (best) a hand-mixture to incorporate air and until a uniform texture. Place back in the freezer and repeat this every 30 minutes. After about 2 1/2 to 3 hours, the ice cream should be good to go.
502
kcal
Calories
39
g
Fat
34
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 3/4 cups heavy whipping cream, 1 cup whole milk, 1/2 tsp kosher salt, 1/4 cup sugar, and more.
Yes, Melon-Orange Blossom Gelato falls under the General category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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