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
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Cantaloupe Ice Cream
Servings: 12
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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