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Cantaloupe ice cream

Yield: 12 Servings

Ingredients:

• 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

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. Typed for you by Nancy Coleman.

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