Cantaloupe Ice Cream
1 cup milk
1 cup sugar
2 cups ripe cantaloupe pulp (about 1 medium sized melon)
1/3 cups fresh lemon juice
a few drops red and yellow food coloring
3 egg whites, stiffly beaten
2 cups heavy cream, lightly whipped
Combine milk and sugar and heat until sugar disolves. Cool. Scoop pulp from cantaloupe and belnd pulp and juice into a puree. Combine cantaloupe puree, lemon juice, a few drops of food coloring, the milk and sugar mixture, stiffly beaten egg whites and lightly whipped cream. Churn freeze. Makes 1/2 gallon.
Source: The Complete Book of Homemade Ice Cream, Milk Sherbet and Sherbet by Carolyn Anderson
Submitted by Dee Dee
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