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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Nothing like a refreshing ice cold bowl of Ice Cream in the hot day's of summer, You will love this one. And don't forget to rate this if you try it. Thanks. Ingredients:
1 lb cantaloupe, peeled and cut into chunks |
2 tablespoons unflavored gelatin |
1/4 cup hot water |
2 eggs, separated |
2 cups cream or 2 cups milk |
1 cup sugar |
1/4 cup mango juice or 1/4 cup other fruit juice |
2 teaspoons vanilla |
Directions:
1. In a blender or food processor, blend cantaloupe until smooth, Set aside.
2. In a saucepan, dissolve gelatin in hot water ans stir until smooth, Let stand to cool.
3. Beat egg yolks until smooth.
4. Add cream or milk, 3/4 of the sugar, mango juice, and vanilla.
5. Add to cantaloupe mixture along with the dissolved gelatin and blend for 1 minute.
6. Beat egg whites until stiff and fluffy, Gradually add remaining 1/4 cup of sugar and beat for 30 seconds.
7. Add blender mixture and fold in egg whites.
8. Put into plastic container, cover and freeze until firm.
9. Banana, mango, coconut or other tropical fruits can be substituted for the cantaloupe.
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