CANTALOUPE ICE CREAM
6 Egg yolks beaten
1 cup
Milk
1 1/4 cups
Sugar
2 lg
Cantaloupe ripe, peeled and pureed
1/4 cup
Lemon juice
2 cups
Whipping cream
Combine egg yolks, milk, and sugar in a large mixing bowl; beat
until sugar
is dissolved. Add remaining ingredients, mixing well.
Pour into freezer
trays. Cover and freeze about 1 hour or until firm around
edges.
spoon mixture into a mixing bowl, and beat on medium speed of an
electric
mixer 2 to 3 minutes or until smooth. Return mixture to
freezer trays;
cover and freeze until firm.