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Cantaloupe Ice Cream

Submitted by: Mary on 07/31/2003
1946 views
2.57 avg rating
162 votes
 
 
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Ingredients

1 Medium cantaloupe
2 T Lemon juice
2 Eggs

3/4 C Splenda
3 C Heavy cream

Directions

Cut the cantaloupe in half and clean out seeds.



Scoop fruit into a mixing bowl, add the lemon juice and mash until the fruit is pureed.



Drain the juice into another bowl and reserve. Cover the melon puree and refrigerate.



Whisk the eggs in a mixing bowl until light and fluffy, about 2 minutes.



Whisk in the splenda, a little at a time, then continue to whisk until completely blended, about 1 minute more.



Pour in the cream and whisk to blend.



Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions.



After the ice cream stiffens, about 2 minutes before it is done, add the cantaloupe. 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.

Servings

16

Calories

4.5

Time to prepare

30 minutes

Difficulty

Easy
 

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