Cantaloupe Ice Cream Recipe - Serving Ice Cream (2024)

FAQs

How do you add fruit to store bought ice cream? ›

While you can mash softer fruits like blueberries and blackberries to fold directly into store-bought ice cream, you can also make a purée out of the fruits you have to drizzle on top of bowls of ice cream and mix into pints.

It's so simple to put together for a quick, impressive dessert. Just slice some cantaloupe, scoop some ice cream, drizzle some honey and sprinkle some mint…that's it!

Measure out your purée, then measure out an equal amount of half and half (or whole milk plus heavy cream in equal proportions). If you start with 18 ounces of fruit, you'll get somewhere in the ballpark of 2 cups of purée, which will yield a quart of ice cream when combined with dairy.

1 - Let 1 pint vanilla ice cream soften slightly at room temperature. Scoop into a large bowl. 2 - Chop any larger mix-ins, then add all mix-ins to the bowl. Stir and mash until combined.

How to Incorporate a Fruit Swirl. Sure, frozen ice cream (whether homemade or store-bought) can be softened to swirl with fruit, but semi-melting and refreezing ice cream doesn't do it any textural favors. If frozen ice cream is all you've got, it's far better to use the fruit syrup as a sauce instead.

Temperature Control: Maintaining the right temperature is essential to prevent the growth of bacteria that can cause foodborne illnesses. Soft-serve ice cream should be stored and served at a temperature of -18°C to -12°C. Make sure that your equipment is calibrated to maintain these temperatures consistently.

Luckily, you can turn any ice cream into soft serve with just one trick: Mix more air into it. While the cones you find at places like McDonald's aren't actually ice cream at all, real soft serve is made with all the same ingredients as its more traditional relative.

Two words: dry ice! We'll spare you too much of the nerdy science of it all, but dry ice is the far superior option in terms of how to keep ice cream frozen. (Basically, dry ice is colder than regular wet ice - about negative 109.3 degrees - so it keeps your food colder and stays dry when melting.)

Adding candy pieces, nuts, or dried or fresh fruit to the ice cream will add a flavor and texture dimension. Chill add-ins thoroughly before adding them to the frozen ice cream to prevent them from sinking to the bottom.

You might think that you could simply add cut up fruit to your vanilla ice cream base – and you could. But because fruit has a lot of water, you'll end up with icy chunks of fruit disrupting your otherwise-smooth-and-creamy ice cream experience. So instead, you simply cook the water out of the fruit.

What can I add to store bought ice cream? ›

To infuse store bought ice cream with natural flavors, consider using fresh or frozen fruits, herbs, spices, and extracts. For example, you can blend fresh strawberries into the ice cream for a natural strawberry flavor, or infuse mint leaves for a refreshing minty taste.

Sure, you can stir flavors into vanilla ice cream, but you can also transform it by taking it out of the container, rolling it, stuffing it, or even frying it. These treatments take something familiar and turn it into something unexpected.

A little goes a long way. Add up to three teaspoons of extract per litre of ice-cream just before freezing so the flavours aren't cooked off on the stove top. If you use essential oils or essences, Bauer suggests adding just 2 to 5 drops right as you begin churning. It's easy to overdo, too.

For a (16-ounce) tub of frosting, anywhere from ½ cup to 1 cup of crunchy additions will do the trick. Toasted nuts, coconut flakes, chocolate chips or chunks, halvah, and toffee will all add a fun new dimension of flavor. Stir in chopped up canned pineapple or fresh berries for an extra fruity kick.