Cantaloupe Points Recipe
Ingredients
| Honey | 1/3 Cup (16 tbs) (For Vanilla Ice Milk :) | |
| Vanilla bean | 1 (For Vanilla Ice Milk :) | |
| Vanilla extract | 1 Tablespoon (For Vanilla Ice Milk :) | |
| Low-fat milk - 1 quart | ||
| Cantaloupe - 1, cut in half, seeds scooped out, peeled and sliced into 4 long pieces | ||
| Unsweetened frozen blueberries - 1 1/2 cups, thawed | ||
| Red grape juice - 1/2 cup | ||
| Cornstarch | 2 Teaspoon (For Blueberry Grape Sauce:) | |
| Water | 1/2 Cup (16 tbs) (For Blueberry Grape Sauce:) | |
| Honey | 1 Tablespoon (For Blueberry Grape Sauce:) | |
Directions
MAKING
1. In a medium-size saucepan, mix together honey, vanilla bean, vanilla extract, and 1 cup of the low-fat milk.
2. Add remaining low-fat milk and heat to scalding, stirring occasionally.
3. Take pan off heat and let vanilla infuse into the milk for 20 to 30 minutes.
4. Remove vanilla bean. You can use this to flavor another quarter of milk instead of discarding it.
5. Process mixture in an ice cream maker according to manufacturer's instructions.
OR
5. Turn mixture into a large pan and place in freezer until partially frozen. Remove from freezer, beat to break down ice crystals, and then return to freezer.
6. Repeat this procedure twice.
7. Turn frozen mixture into two (1-quart) containers and freeze until ready to serve.
8. To make the sauce, in a medium-size saucepan, mix together blueberries and grape juice.
9. Blend cornstarch in water and add to blueberries.
10. Stir in honey.
11. Cook blueberries over medium heat, stirring constantly, until mixture is thick and bubbly.
12. Take pan off heat and let the sauce cool completely. Stir occasionally to prevent lumping.
13. Line a baking sheet with waxed paper.
14. Scoop the vanilla ice milk into eight scoops arranging them on the baking sheet.
15. Freeze again until firm.
SERVING
16. Arrange cantaloupe slices on individual dessert plates.
17. Place a frozen ice cream scoops in the center of each cantaloupe slice.
18. Spoon the blueberry sauce on top and serve immediately.
1. In a medium-size saucepan, mix together honey, vanilla bean, vanilla extract, and 1 cup of the low-fat milk.
2. Add remaining low-fat milk and heat to scalding, stirring occasionally.
3. Take pan off heat and let vanilla infuse into the milk for 20 to 30 minutes.
4. Remove vanilla bean. You can use this to flavor another quarter of milk instead of discarding it.
5. Process mixture in an ice cream maker according to manufacturer's instructions.
OR
5. Turn mixture into a large pan and place in freezer until partially frozen. Remove from freezer, beat to break down ice crystals, and then return to freezer.
6. Repeat this procedure twice.
7. Turn frozen mixture into two (1-quart) containers and freeze until ready to serve.
8. To make the sauce, in a medium-size saucepan, mix together blueberries and grape juice.
9. Blend cornstarch in water and add to blueberries.
10. Stir in honey.
11. Cook blueberries over medium heat, stirring constantly, until mixture is thick and bubbly.
12. Take pan off heat and let the sauce cool completely. Stir occasionally to prevent lumping.
13. Line a baking sheet with waxed paper.
14. Scoop the vanilla ice milk into eight scoops arranging them on the baking sheet.
15. Freeze again until firm.
SERVING
16. Arrange cantaloupe slices on individual dessert plates.
17. Place a frozen ice cream scoops in the center of each cantaloupe slice.
18. Spoon the blueberry sauce on top and serve immediately.
Chef
