Recipe - Cantaloupe Ice Cream

6 Egg yolks; beaten
1 cup Milk
1 One fourth cup Sugar
2 lg Cantaloupe; ripe, peeled and
pureed
One fourth cup Lemon juice
2 cup 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.

SOURCE: Southern Living Magazine, August, 1979. Typed for you by Nancy
Coleman.

Posted to MMRecipes Digest V4 #171 by "John Weber" hdbrer@ibm.net on Jul
04, 97