Cantaloupe Ice Cream

In honor of July being National Ice Cream Month, today’s flavor is "Cantaloupe Ice Cream".

Ingredients:

1 cantaloupe
2 tablespoons lemon juice
2 eggs
3/4 cup sugar
2 cups heavy cream
1 cup milk

Directions:

1. Cut the cantaloupe in half and clean out the seeds.

2. Scoop the fruit into a mixing bowl, add the lemon juice, and mash until the fruit is purred.

3. Drain the juice into another bowl and reserve.

4. Cover the melon purée and refrigerate.

5. Whisk the eggs in a mixing bowl until light and fluffy, about 2 minutes.

6. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more.

7. Pour in the cream and milk and whisk to blend.

8. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

9. After the ice cream stiffens, about 2 minutes before it is done, add the cantaloupe.

10. If more juice has accumulated, do not pour it in because it will water down the ice cream.

11. Continue freezing until the ice cream is ready.

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