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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).

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Add the diced cantaloupe to a food processor and blend until smooth. Strain the blended melon through a sieve, reserving the liquid and discarding the fibrous pulp. In a medium bowl, add the egg yolks and granulated sugar. Whisk until smooth and pale yellow in color, making sure that all of the sugar dissolves.

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In a blender, puree the cantaloupe with 1/2 cup half-and-half. In a pot, cook the cantaloupe puree with the cream and remaining half-and-half on medium heat until warm—do not let it come to a boil. Turn off the heat. Beat the eggs with the sugar, vanilla, lime juice, ginger and salt. Stir into the eggs 1/2 cup of the warm liquid and then pour.

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

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Blend water, cantaloupe, liquid sweetener, vanilla and sea salt for about 30 seconds on medium speed. Stir in cream. Freeze according to manufacturer's instructions. If you wish, you can measure the cantaloupe by adding chopped pieces to the ½ cup line of a clear measuring dish, then adding the water to the 1-¼ cup line.

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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!

food and ice cream recipes REVIEW Blue Bell Cookies 'n Cream

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

Blue Bell debuting new flavor, Cookies ‘n Cream Cone, that’s perfect

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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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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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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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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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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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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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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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.