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Sweet and Tart Cantaloupe Ice Cream

Serves 12


1 cantaloupe, diced
3/4 cup sugar
3 tablespoons lime juice
1 teaspoon vanilla extract
2 cups half-and-half
2 eggs
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 cup heavy cream


  1. Puree cantaloupe with 1/2 cup half-and-half in a blender.
  2. Pour cantaloupe puree into a pot, pour remaining half-and-half into pot and turn heat to medium. Allow contents to become warm, not boil then turn heat off.
  3. In mixing bowl, beat together lime juice, salt, eggs, ginger, sugar and vanilla with eggs.
  4. Pour egg mixture into warm pot and stir for 5 minutes. Turn heat to medium while stirring.
  5. Place in refrigerator for at least 4 hours, remove contents and churn. After churned, place in freezer. Remove after frozen and enjoy!
Season: Spring