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Friday 8 August 2014

Cantaloupe Ice-Cream (no churn)

Cantaloupe Ice-cream...made in Thailand
(I'm a big fan of Sun lady cantaloupe alongside Honeydew melon and watermelon)
Melon & Cantaloupe make delicious ice-cream and fool, 
(with their naturally feel-good aroma and refreshingly sweet taste) --made of fruit purée, crème anglaise and whipping cream.
It's such a lovely idea to serve fool 'n' ice-cream in the shells, decoratively cut. The pips are discarded and the flesh is puréed in a blender... to be mixed with other ingredients.. s/w extra whipped cream topping, dusted w/ cinnamon powder.and a sprig of mint for garnish.
Note*  It is advised that ice-cream should ideally be served when it is just on the verge of melting for if we serve it too cold, the flavour will be masked. However, here in Thailand, the room temperature is not ideal to do so because by the time we take the ice-cream out of the freezer, plus the waiting time, and the time we spoon it into the shell, it becomes creamy fool instead. So I chill the cantaloupe shell with ice-cream balls in it  for about 5-10 minutes before serving and enjoying! :)

Crème anglaise
310 ml milk 
1 vanilla pod or 
1 teaspoon vanilla essence 
2 egg yolks 
2 tablespoons caster sugar 
Put the milk in a small saucepan. Split the vanilla pod in two, scrape out the seeds and add the whole lot to the milk. (Or you can leave the vanilla pod whole-if you don't want small black spots in the custard) Bring just to boil. Whisk the egg yolks and sugar until light and fluffy. Strain the milk over the egg mixture, whisking continuously. Pour the custard back into the saucepan and cook, stirring, until it is thick enough to coat the back of a wooden spoon. Do not let it boil or the custard will split. Strain into a clean bowl, lay plastic wrap on the surface to prevent a skin forming and refrigerate until serving...or for up to 2 days.
  • Make Crème anglaise and fold in 300 g cantaloupe purée.
  • Whip 200 ml whipping cream to soft peaks and fold in.
  • Pour the mixture into a plastic freezer box, cover and freeze. Stir every 30 minutes with a whisk during freezing to break up the ice crystals and give a better texture.
  • Freeze overnight with a layer of plastic wrap over the surface and the lid of the container. Keep in the freezer until ready to serve. 

{10 Amazing Nutritional Benefits of Cantaloupe}
ไอติม "แคนตาลูป" เมดอินไทยแลนด์... เสิร์ฟในลูกแคนตาลูปผ่าครึ่งแบบซิกแซก... ช้อนเนื้อออก...โดยเอาเนื้อไปปั่นใส่น้ำเชื่อมนิดหน่อย...แล้วผสมลงในครีมคัสตาร์ด (Crème Anglaise) จนเข้ากัน จากนั้นก็ วิปปิ้งครีมที่ตีตั้งยอดอ่อน แล้วลงไปผสม ...โดยใช้ไม้พาย หรือตะกร้อมือ...ตะล่อมส่วนผสมให้เป็นเนื้อเดียวกัน...แล้วค่อยๆ เทลงใส่กล่องพลาสติก... ก่อนปิดฝาให้ซีลด้วยแผ่นฟิล์มถนอมอาหาร แล้วนำไปแช่ช่องแข็ง... เสิร์ฟคู่กับวิปครีม โรยอบเชยป่น และ ตกแต่งด้วยใบสะระแหน่... 


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