CANTALOUPE ICE CREAM / Makes a generous quart
METHOD Clean out ripe cantaloupe halves. Scoop fruit into bowl, add juiced lemon; mash/puree.
Drain juice into 2nd bowl; reserve. Cover melon purée and refrigerate.
Prepare the sweet cream base below; whisk in reserved juice. Freeze as per mfg.
FINAL After ice cream stiffens, about 2 minutes before it is done, add pureed cantaloupe.
NOTE if more juice has accumulated, do not add because it will water down ice cream. Continue freezing until the ice cream is ready.
Variation: COCONUT CANTALOUPE: Use half the amount of cantaloupe and lemon juice asked for in step 1.
Add cup coconut cream (Coco Lopez), to Sweet cream Base. Complete recipe as directed.
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SWEET CREAM BASE / Use as base for any ice cream recipe.
Ing 2 cups heavy whipping cream ¾ cup sugar cup milk 2 large eggs
METHOD Whisk the eggs light and fluffy, 1 to 2 minutes. Whisk in sugar, a little at a time, then whisk til completely blended,
a minute more. Pour in cream and milk; whisk to blend. Makes 1 quart base.