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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
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.
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