Cantaloupe Ice Cream Butter N Thyme

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Preparation. Step 1. Cut the melon into chunks about one inch thick. Step 2. Put the melon chunks, the sugar and the water into a blender and puree until liquified. If using a food processor, put the melon and sugar in first and add the water after the melon is pureed completely. Step 3. Whip the cream until it is about the density of sour cream.

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OXO Good Grips Melon Baller. $12. Amazon. A melon baller only adds to the appeal of this fruity cantaloupe dessert, topped with vanilla ice cream, coconut flakes, and honey.

Cantaloupe Ice Cream Butter N Thyme

Add the cantaloupe to a blender or food processor and blend into a puree and set it aside. Place a medium-sized pot on the stovetop and add the heavy cream and sugar, bring to a soft simmer over medium heat. Around 180 degrees. Just hot enough you'll begin to see bubbles breaking the top surface of the heavy cream.

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All 14 OLIPOP Soda Flavors, Ranked. 13. Cookies 'n Cream. Interestingly enough, there are whisperings that Blue Bell was, in fact, the first to invent this ice cream flavor. If that's true, then.

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An empty Blue Bell "Cantaloupe 'n Cream" container at the museum is all that remains of the discontinued Pecos flavor. "It was such a big deal back in the day," said farmer Bruce Frasier, who.

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The cantaloupe ice cream lasts about 1-2 week(s) in the freezer (be sure to keep it covered tightly with plastic wrap). Serving Tip: Serve the cantaloupe ice cream in waffle or sugar cones or serve it in bowls and crush a waffle cone and sprinkle it on top. Garnish with fresh mint sprigs. Recipe provided by: Julie Andrews, MS, RDN, CD, FAND

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For many people, buying Blue Bell ice cream means buying into a carefully crafted image of bucolic simplicity and tranquillity, light years from the hurly-burly of 21st-century urban commerce.

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Cover and marinate at least 6 hours in the refrigerator. In a saucepan over medium-low heat, simmer the marinated cantaloupe pieces in the juices of the marinade. Cook for 5 minutes, stirring occasionally, then remove and cool. Puree the cantaloupe mixture in a blender or food processor. Add the lime juice and process again.

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Ice Cream Recipes. Create delicious treats featuring your favorite flavors of Blue Bell Ice Cream!

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1/2 teaspoon salt. In a blender, puree the cantaloupe HONEYDEW with 1/2 cup half-and-half. In a pot, cook the cantaloupe HONEYDEW puree with the cream and remaining half-and-half on medium heat.

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Place a loaf pan in the freezer. Place the heavy whipping cream, sweetened condensed milk, vanilla extract, lemon juice (if using) and salt to a blender pitcher and puree until slightly fluffy. Add the frozen cantaloupe cubes and puree until smooth and slightly fluffy, scraping the sides of the pitcher as needed.

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Blue Bell is marking its debut in St. Louis with a new flavor of ice cream inspired by the region's traditional dessert. The ice cream company announced the new flavor on March 18, the same day.

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I've been told Blue Bell Ice Cream once made a flavor called Cantelope 'n Cream and it was wonderful. It sounds so Texas, it was even made with those amazing Pecos cantelopes. They don't make it anymore and claim they 'can't'. I want to try it so let's tell them to give the people what they want and make it happen!

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Order online and have it delivered the same day. Delivery Services. *Blue Bell product assortment and availability may vary by location. Find where Blue Bell Ice Cream is sold at a store near you. Use our store locator.

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Mix 1 cup of milk, sugar, salt, and vanilla until all sugar is dissolved. Add chopped cantaloupe and rest of milk to the mixture. Pour the ice cream mixture into a 1.5-quart ice cream maker, according to manufacturer directions. Let mix until thickened (about 15-20 minutes).