I love Tuscan cantaloupe because it is a bit sweeter than regular cantaloupe, and it is absolutely the best when chilled. The juice of this divine fruit reminds me of a relaxing day at the spa. As a summer treat, one of my favorite desserts is a scoop of organic Vanilla Bean ice cream topped with some chilled Tuscan cantaloupe, pecans, and a dab of agave nectar. My current favorite brand of organic ice cream is Green & Blacks Vanilla Ice Cream made with fresh cream and real vanilla bean. This ice cream rocks!
Instead of cutting the cantaloupe in chunks, I use a zester tool to create spaghetti like strings of cantaloupe to put on the ice cream. The zester tool is easier than using a mandolin because the cantaloupe is curved and it's hard to scrape the soft fruit on a straight surface, plus the hand tool allows you to get longer strands.
When you scrape the cantaloupe be sure to capture all the juices that run off because that juice can be used as a syrup for the ice cream. Even though the Tuscan cantaloupe is sweet on its own, I like to add a wee but of agave nectar just to give the cantaloupe juice an ice cream syrup type feel. I really love eating ice cream with this cantaloupe!
