Cantaloupe Ice Cream
- 6 Egg yolks; beaten
- 1 c Milk
- 1 1/4 c Sugar
- 2 lg Cantaloupe; ripe, peeled and
- - pureed
- 1/4 c Lemon juice
- 2 c Whipping cream
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 of an electric
mixer 2 to 3 minutes or until smooth. Return mixture to freezer trays;
cover and freeze until firm.
SOURCE: Southern Living Magazine, August, 1979. Typed for you by Nancy
Coleman.
Posted to MM-Recipes Digest V4 #171 by "John Weber" on Jul
04, 97
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 of an electric
mixer 2 to 3 minutes or until smooth. Return mixture to freezer trays;
cover and freeze until firm.
SOURCE: Southern Living Magazine, August, 1979. Typed for you by Nancy
Coleman.
Posted to MM-Recipes Digest V4 #171 by "John Weber"
04, 97
