1 pound cantaloupe, in one inch cubes
¾ cup sugar
1 cup water
½ cup heavy cream (vanilla flavored dairy free is ok)
Put the melon chunks in a food processor, put the melon and sugar in first and pulse until it is pureed. Add the water.
Whip the cream until soft peaks form.
Pour the melon mixture into an ice-cream maker and proceed according to the manufacturer's instructions.
Pour the ice cream into a suitable freezing container and freeze for three or four hours. Let it soften in the refrigerator prior to serving.
Recipe Credit: Cherry Tea Cakes
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