July is National Ice Cream month, but it’s also a #FearNoFruit summer over at Frieda’s Produce. In honor of both events, I’ve created a recipe for Kiwano® orange eggless ice cream! Step in to my virtual kitchen and I’ll #FeedYourSpirit with some facts about the unique and tasty Kiwano® melon, and I’ll #FeedYourStomach with an easy recipe for a fruity, creamy, dreamy frozen dessert that’ll keep you cool this summer!
When it comes to frozen desserts, there are lots of variations to choose from. Frozen custard, gelato, Italian ice, frozen yogurt, semi-freddo, and of course, good old fashioned ice cream! There two main base recipes for ice cream. The first is French style ice cream. It involves the use of egg yolks, which create a custard base. When frozen, those yolks help to make the ice cream soft, rich, smooth, and creamy. Oh, and they give it about 3 times the fat, cholesterol, and calories as some of the other options listed. But hey, that’s why you need to eat it in moderation…or buy yourself a big ol’ pair of stretchy pants and go to town!
The other type of ice cream is Philadelphia style, sometimes also called American style. It has no eggs, and relies on the fat in the heavy cream base to keep it soft, It’s delicious, but it’ll never be as rich and smooth as the French style, and it’ll tend to freeze harder, into more of a solid mass. America is where I live, so I went with the flow and created an American style ice cream for this Kiwano® orange frozen dessert.
Right about now, some of you are staring at that beautiful, yet somewhat creepy looking spiky orange “bowl” up there. That, my friend is the shell of a Kiwano®, also sometimes referred to as a horned melon, horned cucumber, or jelly fruit. This is what it looks like up close and personal:
The awesome folks at Frieda’s Produce are so generous. They shipped me a few Kiwanos to sample and play with. I appreciate them so very much for all they do to make my recipe development job so much fun! I didn’t get paid to create this recipe or to write this post, but that delicious fruit was a fun treat, and sampling it definitely helped to remove my fears about it. I’ll be asking the produce manager where I shop for groceries to get some in stock for me. The company isn’t just generous with bloggers, though. The Frieda’s Produce website has loads of brain filling facts about fruits and veggies, including where they’re grown, how to know when they’re fresh, recipes to use them in, and what their nutritional values are. They also have fun videos like this one. It’s just over a minute long, and trust me, it’s worth watching. It explains where Kiwanos are grown, how to store them, and how to cut and serve them. The founder, Frieda herself, appears in this video, and she’s so cute!
Kiwano® may look scary and intimidating, but it’s seriously not dangerous at all, and it’s SO tasty! It’s fruity and clean tasting, with just a tinge of tangy at the end… almost like a cross between kiwi, cucumber, and lime. It’s really unique. There are big white seeds in the flesh that remind me of the white seeds you find in watermelon, but the Kiwano® seeds are a little bigger than those. They’re soft and completely edible, and they’re fun to spit!
I think the most awesome part about this fruit is that the shell can be used to make a beautiful presentation. After I scooped the flesh out of the shell, I rinsed them out, let them air dry, and stored them in the fridge until I was ready to use them. Oh, and in case you don’t watch the video, you need to know that these melons should never be stored in a refrigerator. If you do, the flesh will break down, leaving you with a liquid mess. I don’t want that kind of slime in my stomach, do you? Let’s have some of this cool, creamy, dreamy eggless ice cream instead!
- 24 oz (3 liquid cups) half and half
- 1/4 teaspoon fine grain salt
- 10 oz Kiwano® puree (approx. 2 Kiwanos) *see notes
- zest from 1 large navel orange
- Juice from that same navel orange (about 2 ounces)
- 1 teaspoon lemon juice
- 2 teaspoons corn starch
- 7.5 oz (1 cup) granulated sugar (you can use sugar substitutes, but the ice cream will lose its creaminess and become very icy and hard)
- In a large sauce pan, bring the half and half and salt to a boil. Watch it carefully so it doesn't boil over, and let it boil until it has reduced by 25%. When finished, it should weigh 18 oz (2.25 liquid cups).
- Strain through a fine mesh strainer into a large metal bowl placed on top of an ice bath and stir occasionally until it's cool.
- Meanwhile, bring the puree, orange juice, orange zest, lemon juice, corn starch and sugar to a boil, whisking constantly.
- Allow the puree to boil for about 10 seconds, whisking constantly, to cook off any starchy taste and to let the mixture thicken.
- Strain through a fine mesh strainer into the same bowl that the half & half is in.
- Stir the mixture together until very cold, about 45 degrees Farenheit. If needed, add more ice to the ice bath.
- Cover and refrigerate the mixture for about an hour, or until the temperature is about 38 F.
- When chilled, strain the mixture once more through a fine mesh strainer and churn in an ice cream maker according to the manufacturer's instructions.
- When the ice cream is the consistency of soft-serve, pack into a quart sized container and press plastic wrap onto the surface of the ice cream. (This will help prevent ice crystals from forming.)
- Put a lid on your container and freeze for at least 4 hours before serving.
Cut Kiwano® in half lengthwise and scoop out all flesh, including the seeds. Place the flesh into a high speed blender or food processor. Run on high for about 1 minute, then push through a fine mesh strainer to remove most of the ground up seeds.
Recipe adapted from Jenni Field's Passion Fruit Ice Cream Recipe