INGREDIENTS

INSTRUCTIONS

This is one of Jerry's Favorite flavors, but they never figured out
how to make it in large batches. It's sold only in their downtown
store. Cut the cantaloupe in half and clean out the seeds. Scoop the
fruit into a mixing bowl, add the lemon juice, and mash until the
fruit is purred. Drain the juice into another bowl and reserve. Cover
the melon puree and refrigerate. Prepare the sweet cream base and
whisk in the fruit juice. Transfer the mixture to an ice cream maker
and freeze following the manufacturer's instructions. After the ice
cream stiffens, about 2 minutes before it is done, add the  cantaloupe.
if more juice has accumulated, do not pour it in because  it will water
down the ice cream. Continue freeziung until the ice  cream is ready.
Makes 1 generous quart.  Variation: COCONUT CANTALOUPE: Use half the
amount of cantaloupe and  lemon juice asked for in step 1. Add 1 cup
coconut cream, such as  Coco Lopez, to the Sweet cream Base in step 2.
Complete the recipe as  directed.  Date: Fri, 21 Jun 1996 18:20:16
-0500  From: awilson@tfs.net  MM-Recipes Digest V3 #173  From the
MealMaster recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 7.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g