Canaan & I love ice cream in the summer at the cabin. Being from Texas, I love cantaloupe! This is perfect on a hot summer evening...or for breakfast...

Too bad it was snowing off and on up at the cabin in the middle of May!


Makes approx 1/2 quart

2 C diced cantaloupe (about 1 cantaloupe) - make sure it's ripe, smell it; if it smells delicious and sweet, it's ripe.
1 C heavy whipping cream
1 C milk
2 eggs
3/4 C sugar or powdered stevia
1 t vanilla 
2-4 T fresh lime or lemon juice
1/2 t ground ginger
1/2 t salt

In a blender, puree the cantaloupe with 1/2 C milk.

Cook the cantaloupe puree with the cream and remaining milk & heavy cream on medium heat until warm. Do not let it come to a boil! Turn off the heat.

Beat the eggs with the sugar, vanilla, juice, ginger and salt. Stir into the eggs 1/2 C of the warm liquid and then pour egg and cream mixture into the pot.

On medium low, heat mixture, stirring occasionally for 5 minutes or until it gets slightly thick. You’ll know it’s ready when it coats the back of your spoon. Cool in the refrigerator for four hours.

Freeze and churn according to your ice-cream maker’s instructions or use portions in the Ziploc bag method.

Note: If you prefer some cantaloupe chunks in your ice cream, reserve 1 cup of the diced fruit and mix that in with the ice cream a few minutes before it’s done churning which is what we did but will only make approx 1/4 quart or so.


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