Ingredients:

  • 4 cups (950g) cantaloupe, cubed and frozen
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (15ml) orange liqueur
  • 1 (14 oz / 397g) can sweetened condensed milk
  • 1/2 cup (120ml) heavy cream
  • 1 pinch (1g) fine sea salt

Instructions:

  1. Place the frozen cantaloupe cubes and lemon juice into the blender. Pulse until the melon reaches a thick, slushy consistency with no large chunks remaining.
  2. Add the sweetened condensed milk, heavy cream, salt, and orange liqueur to the blender. Blend on low speed just until combined to avoid over-processing.
  3. For the churn method: Pour the mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches a soft-serve consistency.
  4. For the no-churn method: Pour the mixture into a chilled airtight container, smooth the top, and freeze for at least 6 hours, stirring vigorously with a fork every 2 hours to break up ice crystals.