Cantaloupe Ice Cream

Recipe Ingredients

6		Egg yolks - beaten
1 cup	237ml	Milk
1 1/4 cups	247g / 8.7oz	Sugar
2 cups	474ml	Cantaloupe; ripe - peeled and (large)
		Pureed
1/4 cup	59ml	Lemon juice
2 cups	474ml	Whipping cream

Recipe Instructions

Combine egg yolks, milk, and sugar in a large mixing bowl; beat until sugar is dissolved. Add remaining ingredients, mixing well. Pour into freezer trays. Cover and freeze about 1 hour or until firm around edges.

spoon mixture into a mixing bowl, and beat on medium speed of an electric mixer 2 to 3 minutes or until smooth. Return mixture to freezer trays; cover and freeze until firm.

Source:
Southern Living Magazine, August, 1979. .

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