Title: Cantaloupe Ice Cream
Categories: Dessert Icecream Fruit Southern
Yield: 12 Servings

6		Egg yolks; beaten
1	c	Milk
1 1/4	c	Sugar
2	lg	Cantaloupe; ripe, peeled and pureed
1/4	c	Lemon juice
2	c	Whipping cream

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. Typed for you by Nancy Coleman.

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