Cantaloupe Ice Cream
Ben & Jerry’s Homemade Ice Cream & Dessert Book by Ben Cohen and Jerry Greenfield (Workman Publishing, 1987)

Ingredients:

1 large, ripe cantaloupe Juice of 1 lemon 2 large eggs 3/4 cup sugar 2 cups whipping cream 1 cup milk

Instructions:

Cut cantaloupe in half, and clean out seeds. Scoop the fruit into a mixing bowl. Add the lemon juice, and mash until the fruit is pureed. Drain the juice into another bowl and reserve. Cover the melon puree and refrigerate. To prepare the ice-cream base, whisk eggs together in a mixing bowl until light and fluffy (1 to 2 minutes). Whisk in the sugar, a little at a time, then continue whisking until completely blended (about 1 minute more). Heat cream in medium-sized pot. When scalding, pour a little cream into the egg mixture. Stir and pour egg mixture back into pot. Cook over low heat until mixture is slightly thickened. Cool. Whisk the fruit juice into the ice-cream base. Transfer mixture to an ice-cream maker and freeze following the manufacturer’s directions. After ice cream stiffens (about 2 minutes before it is done), add cantaloupe. If more juice has accumulated, do not pour it in because it will water down the ice cream.Continue freezing until ice cream is ready.

Makes about 5 cups (1.25 L); 10 servings.

Nutrition information: Nutrition facts per serving: 247 calories per serving; 16 fat g; 59 percent calories from fat; 3.5 g protein; 22 g carbohydrates; .4 g dietary fiber

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