But hot, muggy days are made for gelato di melone. Ripe melons have a high sugar and water content as well as dense flesh, resulting in a creamy-textured gelato without the addition of eggs or milk. If you want that extra bit of dimension from a just bit of dairy, my trick is to add a small amount of yogurt; the acidity gives a pleasing, subtle tang to offset the natural sweetness of the melon......2 medium cantaloupes will give you about 3 pounds of flesh, which yields about 6 to 7 cups of unfrozen gelato mix. Feel free to adjust this recipe up or down to accommodate the size of your ice cream freezer.
Gelato di Melone
Ing 2 medium, ripe cantaloupes 1/2 cup honey a pinch of kosher salt Fresh juice from 1/2 a lime 1 cup plain yogurt, whole or nonfat (optional)
Procedure---Puree melon in blender w/ honey, salt, lime juice, and yogurt (if using)----may have to do in batches. Strain to remove fibrous pulp. Taste and adjust the sweetness up or down to your preference with honey and lime juice. Freeze in a gelato or ice cream maker.