Recipe of Lime Melon Gelato Ice Cream

Ingredients:

• 2 cups cantaloupe, cubed
• zest of 1 lime
• ¾ cup whole milk
• ½ cup heavy cream
• ¼ cup granulated sugar
• 2 tbsps milk powder
• ½ tsp unflavored gelatin
• 1 tbsp lime juice
• Optional: a few drops of orange food coloring
• fresh mint leaves for garnish

Instructions:

• Start by blending the cantaloupe cubes in a blender until smooth. Strain the puree through a fine mesh sieve to remove any pulp, and set the juice aside.

• In your SENSARTE Nonstick Detachable Handle Sauce Pan, combine the whole milk, heavy cream, sugar, and milk powder. Place the pan over medium heat and stir occasionally until the sugar and milk powder dissolve completely.

• Add the lime zest to the mixture, allowing it to infuse the flavors into the liquid. Heat until the mixture just begins to simmer, but make sure not to let it boil.

• In a small bowl, dissolve the gelatin in 1 tbsp of water. Let it sit for a minute or two to bloom. Then whisk the gelatin into the warm milk mixture, ensuring it dissolves completely.

• Remove the sauce pan from the heat and stir in the strained cantaloupe juice and lime juice. For a brighter color, you can add a drop or two of food coloring at this stage, depending on your preference.

• Transfer the mixture to a clean bowl, and place it in an ice bath to cool quickly, stirring occasionally to bring down the temperature evenly.

• Once cooled, cover the bowl with lid and refrigerate for at least 4 hours or overnight. This resting time enhances the flavors and helps the mixture thicken.

• Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a creamy, soft-serve consistency.

• Transfer the churned ice cream into an your SENSARTE Nonstick Detachable Handle Sauce Pan and freeze for 2-3 hours to firm it up.

• Scoop your homemade Lime Melon Gelato Ice Cream into bowls or cones. For an extra refreshing touch, garnish with fresh mint leaves or a sprinkle of lime zest.