Recipe - Easy Cantaloupe Sherbet Or Frozen Yogurt

1 Very ripe cantaloupe; not
too large; peeled and
chunked
1 qt Milk for sherbet or
2 cup Milk and
2 cup Dannon (only!) vanilla
yogurt for frozen yogurt
2 Envelopes unflavored
gelatine or vegetarian
substitute
One half cup Sugar for sherbet; less or
none for yogurt
Salt to taste
One half (up to)
Three fourths cup Light corn syrup (taste as
you gosome cantaloupes
are sweeter than others)
Just a whiff of gingerbe
subtle

Date: Fri, 15 Mar 1996 00:29:25 GMT

From: rain@hothouse.iglou.com (Rain)
This recipe isn't hot, but it's so good as a dessert for hot dishes that I
had to share it. It's my version of a recipe that originally came from (of
all places) the Home Shopping Club members' magazine. (Okay, so chiles
aren't my only addiction. Sue me. G) It's especially good after any hot
pork or mutton dish, and phenomenal following good tofu in hot peanut
sauce. (please make an old English major happy and don't spell/pronounce it
"sherbert"!)

Blenderize cantaloupe with 1 C. milk till smooth. In a big pan, heat but do
not boil 1 C. milk and dissolve gelatine and sugar in it completely,
stirring constantly. Remove from heat and stir in remaining milk and other
ingredients, syrup last.

Pour into large baking pan. Cover and freeze 3 hr., stirring occasionally.
Spoon into chilled bowl and beat with electric mixer at medium speed till
smooth but still frozen (setting bowl in a sinkful of ice and water while
beating helps.) Return to pan and freeze 3 more hours. Let stand at room
temp. 5 min, before serving; garnish with fresh mint, crystallized ginger
and/or banana slices.

CHILEHEADS DIGEST V2 #268

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.