| 1 |
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 puréed. |
| 2 |
Drain the juice into another bowl and reserve. Cover the melon purée and refrigerate. |
| 3 |
Prepare the sweet cream base and whisk in the fruit juice. |
| 4 |
Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. |
| 5 |
After the ice cream stiffens, about 2 minutes before it is done, add the cantaloupe. |
| 6 |
If more juice has accumulated, do not pour it in because it will water down the ice cream. Continue freezing until the ice cream is ready. |
| 7 |
For sweet cream base : Whisk the eggs in a mixing bowl until light and fluffy, about 2 minutes. |
| 8 |
Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. |
| 9 |
Pour in the cream and milk and whisk to blend. |
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