Cantaloupe Ice Cream
Cantaloupe Ice Cream recipe
Yield
12 servingsPrep
15 minCook
0 minReady
2½ hrsLow Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
egg yolks
beaten |
*
|
| 237 | ml |
milk
|
|
| 296 | ml |
sugar
|
|
| 2 | large |
cantaloupe
ripe, peeled, pureed |
*
|
| 59 | ml |
lemon juice
|
|
| 473 | 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.
