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Prep Time: 30 Minutes Cook Time: 1440 Minutes |
Ready In: 1470 Minutes Servings: 16 |
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Found this last night in The Ice Cream & Frozen Yogurt Cookbook)(Mable and Gar Hoffman). I think I've died and gone to heaven, this is so good ... (Cooking time includes hours of refrigeration and freezing - it probably doesn't take that long to prepare.) Ingredients:
1 cantaloupe (peeled, seeded, and cubed) |
2 tablespoons lemon juice (fresh) |
1/2 cup sugar |
1/4 cup honey |
3 cups skim milk (nonfat, lowfat, evaporated skim, use any combination you like) |
1/2 teaspoon vanilla extract |
Directions:
1. Puree cantaloupe chunks and lemon juice in a food processor.
2. In a large bowl, combine sugar, honey, and milk. (You may want to do this over low heat in a large saucepan, depending on how crystallized your honey is.) Stir until sugar is dissolved.
3. Combine cantaloupe puree and sugar/milk mixture. Stir until well blended.
4. Refrigerate for 4 hours, or overnight.
5. Transfer to ice cream maker and freeze according to manufacturer's directions.
6. Serve, savor, and faint with delight!
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