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Cantaloupe Ice Cream

 
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117

Cantaloupe Ice Cream recipe

Yield

12

servings

Prep

15

min

Cook

0

min

Ready

hrs

Low Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

6 each egg yolks
beaten
*
1 cup milk
1 ¼ cups sugar
2 large cantaloupe
ripe, peeled, pureed
*
¼ cup lemon juice
2 cups whipped cream

Directions

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.

 

* not incl. in nutrient facts

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Comments

Susan
Houston
 almost 9 years ago

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Linda
Houston
 almost 9 years ago

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Nutrition Facts

Serving Size 56g (2.0 oz)
Amount per Serving
Calories 11720% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 21mg 1%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 0%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 4%
Calcium 3% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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