Cantaloupe Fro-Yo


Jay and I have been enjoying our farmer’s market and tons of fresh produce from it. We purchased two ears of corn last Wednesday and grilled them in the husks. Best sweet corn, ever. So we ran back to the same stand on Saturday and bought 13 more. We grilled the corn, cut it off the cob and froze it to enjoy for a while. I like to add frozen corn to soups and it also goes in veggie chili. I also love that I know that this corn is good, it came from the ground in Albert Lea, and is sweet and tender.

We got a melon from the market a few weeks ago and it was a dud. Not sweet at all and the flesh was soft in half and crunchy in half. No good, but the light orange color is enticing. We bought another on sale at the store this weekend and it is so sweet, and has the perfect texture. Jay suggested frozen yogurt and I knew we had to use this melon!

This recipe does require some planning to make. You have to drain the yogurt for 6-8 hours before making the yogurt. We drained it over night (probably about 15 hours) and it was fine.

Cantaloupe Fro-Yo adapted from the Jeni’s Ice Cream Cookbook.

Fro-Yo base
1quart plain low fat yogurt
1 1/2cups whole milk
2tablespoons cornstarch
2ounces (4tablespoons) cream cheese
1/2cup heavy cream
2/3cup sugar
1/4cup light corn syrup

Cantaloupe syrup
1/4 cantaloupe
1/4cup sugar


Strain 1 quart of plain low fat yogurt for 6-8 hours or overnight into a large bowl with a sieve and two layers of cheesecloth. Discard the liquid in the bowl and measure 1 1/4 cups of yogurt and set aside.



Cantaloupe Syrup

Cut about 1/4 of a cantaloupe into chunks and purée.




Add about 3/4 cup of purée to a small saucepan with 1/4 cup sugar. Heat over medium heat just until the sugar dissolves, don’t boil. Remove from heat, let cool.


More prep

Combine 3 tablespoons of the whole milk with 2 tablespoons of cornstarch. Set aside.


Whisk 2 ounces (4 tablespoons) cream cheese in a small bowl until smooth, set aside.

Fill a large bowl with ice water, set aside.

Prepare a gallon size ziploc bag.


Combine the remaining milk (1 1/2 cups – 3 tablespoons), 1/2 cup heavy cream, 2/3 cup sugar, 1/4 cup light corn syrup. Bring to a boil over medium high heat and boil for 4 minutes.


Remove from heat and slowly whisk in corn starch mixture. Return to heat and continue whisking just until mixture is slightly thickened. Remove from heat.


Whisk in cream cheese until smooth, then add yogurt and cantaloupe syrup and whisk until smooth.


Pour mixture into ziploc bag and place in the ice bath for 30 minutes.


Pour cooled mixture into an ice cream maker and churn for about 20 minutes. At this point the mixture will begin coming away from the sides of the ice cream maker and become very thick.


Transfer the frozen yogurt into a container and freeze 4 hours before enjoying (if you can wait that long!). This recipe makes 1 quart of yogurt and the mixture fits perfectly into the container the plain yogurt came in.




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