Cantaloupe Ice Cream - cooking recipe

Ingredients

1 can Eagle Brand milk
6 eggs, slightly beaten
dash of salt
2 qt. whole milk
1 small can Carnation milk
real vanilla
2 c. mashed ripe cantaloupe (raw)
1/2 c. sugar or NutraSweet (1/4 c. only if the fruit is not real sweet)

Preparation

Heat whole milk and can milk on low; remove when warm.
Add sugar and set aside.
Beat eggs slightly and add to the milk (I use a whisk; it works well).
Add all remaining ingredients.
Pour into a large ice cream freezer and freeze.