Cantaloupe Ice Cream - cooking recipe

Ingredients

6 egg yolks, beaten
1 c. milk
1 1/4 c. sugar
2 large cantaloupes, peeled and pureed
1/4 c. lemon juice
2 c. whipping cream

Preparation

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.