STREAMING NOW: Taste in Translation

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Rule to follow when choosing a melon: if it doesn’t smell like a cantaloupe, it won’t taste like a cantaloupe.”
1hr 20mins
1 quart

Ingredients Nutrition


  1. Sprinkle gelatin over the water in a small custard cup; set aside to soften for 5 minutes.
  2. Chop the cantaloupe, reserving any juice; place chunks, juices, and salt in a blender.
  3. Blend until smooth, scraping down the sides of the canister as needed; set aside.
  4. Warm 1 cup of milk in a small saucepan over low heat; stir in the sugar until dissolved.
  5. Decrease heat to very low and stir in the gelatin mixture, just until dissolved, for no more than 20 seconds; do not simmer.
  6. Pour the warm milk mixture and the remaining 1 cup milk into the blender with the cantaloupe puree; blend until smooth.
  7. Strain through a fine-mesh sieve into a bowl; refrigerate until cold, at least 4 hours or overnight.
  8. Freeze in your ice cream maker according to manufacturer’s directions.
  9. Serve at once or transfer to freezer containers and store in freezer for up to 1 month.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a