Cantaloupe Ice Cream Recipe
Servings: 12
Ingredients
- 6 x Egg yolks, beaten
- 1 c. Lowfat milk
- 1 1/4 c. Sugar
- 2 lrg Cantaloupe, ripe, peeled and pureed
- 1/4 c. Lemon juice
- 2 c. Whipping cream
Directions
- Combine egg yolks, lowfat milk, and sugar in a large mixing bowl; beat till sugar is dissolved. Add in remaining ingredients, mixing well. Pour into freezer trays. Cover and freeze about 1 hour or possibly till hard around edges.
- spoon mix into a mixing bowl, and beat on medium speed of an electric mixer 2 to 3 min or possibly till smooth. Return mix to freezer trays; cover and freeze till hard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 12 servings | |
| Calories 183 | |
| Calories from Fat 68 | 37% |
| Total Fat 7.73g | 10% |
| Saturated Fat 4.77g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 28mg | 1% |
| Potassium 237mg | 7% |
| Total Carbs 28.49g | 8% |
| Dietary Fiber 0.6g | 2% |
| Sugars 27.45g | 18% |
| Protein 1.7g | 3% |
