| Prep: 20 mins | Cook: 40 mins (plus freezing time) | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 25g | 15g | 30g |
| sugars | fibre | protein | salt |
| 25g | 3g | 5g | 0.13g |
There are certain recipes, like the Catmon Ice Cream, that reach deep into your heart, embodying a sense of comfort, familiarity, and pure indulgence. When it’s about this recipe, it’s not just about its bright, cheerful colors or the velvety smooth texture, it’s about the heartwarming memories of my childhood days in Montana. 
The Powerful Taste of the West
With a heritage rooted in the vast landscapes of Montana, I have always had a fondness for the rustic charm and natural flavors that defined my upbringing. Catmon Ice Cream brings the comforts of home to my palate – an amalgamation of farm-fresh creaminess, the sweetness of native fruits, and a hint of purest vanilla, reminiscent of the wild and open spaces I explored as a child.
A few days into the summer, and we would have Catmon fruits – a bountiful, radiant delicacy, bestowed upon us by nature. Such seasonal fruits, in their peak form, were transformed into juicy, luscious scoops of ice cream. The homemade Catmon Ice Cream recipe I’m sharing today is a tribute to those unforgettable sunny days of innocence and discovery.
Health Meets Taste
Integrating my love for nature’s bounty into my recipes, the Catmon Ice Cream isn’t just a palate pleaser, but a healthy treat as well. The star of this delightful dish, Catmon fruit, is packed with vitamin C, a powerful antioxidant, and dietary fiber, promoting a healthier digestion. The combination of whole milk and fresh cream provides a source of calcium and natural fats needed for the maintenance of good health.
While granulated sugar caters to the sweet tooth, it can be easily substituted with healthier options like honey or coconut sugar if preferred. Optional mixed fruits make for an excellent top-up, offering a mixed bag of vitamins while enhancing the dish’s vibrant appeal.
Similar in its lightness and fruity flavors, you might want to pair this delectable dessert with a hearty Bison Burger or a succulent Venison Steak for a truly Montanan dining experience (recipe here). Although, I assure you, this ice cream can hold its own against any dessert contender!
What You’ll Need
- 2 cups of fresh Catmon fruit pulp
- 2 cups of heavy whipping cream
- 1 cup of granulated sugar
- 1 teaspoon of pure vanilla extract
- 1 cup of whole milk
- Pinch of salt
- 1 cup of chopped mixed fruits (optional)
- 6 ice cream cones or bowls for serving
Method
Step One
First, take the fresh catmon fruit pulp and pass it through a fine mesh strainer to separate the pulp from any seeds or fibrous bits. Keep aside.
Step Two
In a large mixing bowl, combine the granulated sugar, whole milk, and pinch of salt. Stir until the sugar has completely dissolved.
Step Three
Add the heavy whipping cream into the bowl with the milk and sugar mixture. Stir well to combine. Then add the vanilla extract and mix it thoroughly into the mixture.
Step Four
Now add the strained catmon fruit pulp to the cream mixture. Stir well to ensure that the fruit pulp is fully incorporated into the mix. If you are using chopped mixed fruits, add them at this stage and give everything a good stir.
Step Five
Transfer the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. This process often takes 20 to 25 minutes. If you do not have an ice cream maker, you can freeze the mixture in a shallow dish for 2 to 3 hours, then break it into chunks and blend it in a food processor until it has the consistency of soft-serve ice cream.
Step Six
Once the ice cream has reached the desired consistency, transfer it into a lidded container and put it in the freezer for at least 2 hours to firm up.
Step Seven
When the ice cream is ready, serve it in ice cream cones or bowls. Enjoy your homemade Catmon ice cream!
