Cantaloupe Ice Cream

6 egg yolks, beaten
1 cup milk
1 1/4 cup sugar
2 lg ripe cantaloupe, peeled and pureed
1/4 cup lemon juice
2 cup 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 around edges. 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.

Jenn B aka Mom2Sam and Tiny
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