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Cantaloupe Ice Cream

Cantaloupe Ice Cream

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Submitted by beach

Cantaloupe Ice Cream recipe

YIELD

12 servings

PREP

15 min

COOK

0 min

READY

hrs

Ingredients

6 6
EACH EACH EGG YOLKS
beaten *
1 237
CUP ML MILK
1 ¼ 296
CUPS ML SUGAR
2 2
LARGE LARGE CANTALOUPE
ripe, peeled, pureed *
¼ 59
CUP ML LEMON JUICE
2 473
CUPS ML 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 Arrow up button

Comments


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Nutrition Facts

Serving Size 56g (2.0 oz)
Amount per Serving
Calories 117 20% 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?
Low Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 

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