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Title: Cantaloupe Ice Cream Categories: Desserts, Ice cream, Fruits 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. Posted to MM-Recipes Digest V4 #171 by "John Weber" 04, 97 |