Cantaloupe Ice Cream
Cantaloupe Ice Cream is an moderately easy dinner. Made with 6 egg yolks, beaten, 1 c. milk, 1 1/4 c. sugar, 2 large cantaloupes, peeled and pureed and 1/4 c. lemon juice, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
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 with electric mixer 2 to 3 minutes or until smooth.
Return to freezer trays; cover and freeze until firm. Yields 12 to 15 servings.
π· Perfect Pairings
Complete your meal with these
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