Cantaloupe Ice Cream

1 cantaloupe

3/4 cup sugar

4 egg yolks, lightly beaten

2 TBSP lemon juice

1 cup whipping cream

Puree cantaloupe in blender, yields approximately 2 1/2 cups puree. Pour into double boiler, add sugar and egg yolks. Cook over hot water, barely simmering, stirring constantly until mixture thickens and coats a metal spoon, approximately 15 min. Remove from heat, cool quickly over cold water. Stir in lemon juice and cream into the cool mixture. Freeze or process in ice cream maker.

 

 

Soup	Salad	Entree	Pies	Cakes	Cookies	Misc.
Chicken Soup	Shrimp Curry Salad	Spaghetti &Meatballs	Creamy Peach Pie	Creamy Nut Filling & Frosting	Butterzueg	Mom's Cheese Ball
Dumplings		Mom's Lasagne	Cream Cheese Pie	Kahlua Cake with Coca Cola Frosting	Peanut Blossoms	Pesto Deviled Eggs
Macaroni & Broccoli		Pesto Lasagne	Chocolate Cinnamon Pie	Black Joe Cake	Springerle	Cornish Pasties
Lentils/Hoppin' John		Shrimp Scampi	Key Lime Pie	Lemon Lime Icebox Cake	Scottish Shortbread	Welsh Rarebit
Broccoli and Barley Soup		Grilled Shrimp	Apple Pie		Rum/Bourbon balls	Boysenberry Ice
Black or Red Bean Soup		Spinach Feta Quiche	Cherry Pie	Double-Chocolate Brownies	Rice Crispy Treats	Cantaloupe Ice
Mom's Chili		Käsespätzle	Lemon Meringue		Chocolate Chip Cookies	Cantaloupe Ice Cream
Split Pea Soup		Cheese Enchiladas			Peanut Butter Cookies	French Breakfast Puffs
		Green Enchiladas	Chocolate Mousse		Snickerdoodles	Gretchen's Salsa
		Chicken Enchiladas			Wendy's No-bake Cookies	Anna's Artichioke Dip
Royal Lunch Milk Crackers		Chicken Cacciatore	Meringue shells		Chocadamia Coconut Delights	Pan de bono (Columbian Cheese Bread)
		Chicken Kiev			Pecan Puffs	Blue Cheese Dressing
		Chicken Imperial	Hamentashen		Swedish Spritzbaaken	Dips
		Southern Fried Chicken			Dutch White Ginger	Cocktail Sauce
		Chicken a lá ling			Gingerbread Boys	Eggnog
		Chicken and Dumplings			Scones	Almond Roca
		Beer butt chicken				Mom's Rye bread

 

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