A couple of summers ago, I was at a BBQ with a bunch of friends. One of the plates of ice cream was covered with cantaloupe. The next day, I was at work and the cantaloupe was gone.
The cantaloupe was probably eaten by a dog or something, but it’s still a delicious thought. You can get cantaloupe ice cream at many supermarkets in the U.S. and Canada, but the best place to get this particular flavor is at a farmers’ market. Not only is it cheap, but the process of making it is actually pretty easy, requiring only a couple of hours of work.
Cantaloupe ice cream is a popular dessert on the coasts, and a handful of ice cream shops in the U.S. and Canada stock it for sale. It’s a pretty simple process, but it definitely is worth the extra effort. It takes a lot of time to cook and can take a bit longer to eat, but it’s so worth it. You can also buy it frozen, though it is always better to eat it fresh.
The first sign that you’re in the right place is that you can find cantaloupe ice cream in almost every supermarket near you. I say almost because there are a few places that are still selling it, and they just don’t carry it as a regular item because the price is too high. You can find it frozen, though it might be a bit harder to eat.
Cantaloupe ice cream is a sweet cream made from the fruits of the cantaloupe plant, which is native to South America and cultivated by the early Spanish explorers. The traditional method of producing cantaloupe ice cream involves making a cream with butter, sugar, and vanilla, but the modern recipe uses pureed fruit. The sweetest version is sometimes called “cantaloupe cream” and is almost always made with fruit.
