Cantaloupe Ice Cream

1. 1

   In a blender or food processor, blend cantaloupe until smooth, Set aside.

2. 2

   In a saucepan, dissolve gelatin in hot water ans stir until smooth, Let stand to cool.

3. 3

   Beat egg yolks until smooth.

4. 4

   Add cream or milk, 3/4 of the sugar, mango juice, and vanilla.

5. 5

   Add to cantaloupe mixture along with the dissolved gelatin and blend for 1 minute.

6. 6

   Beat egg whites until stiff and fluffy, Gradually add remaining 1/4 cup of sugar and beat for 30 seconds.

7. 7

   Add blender mixture and fold in egg whites.

8. 8

   Put into plastic container, cover and freeze until firm.

9. 9

   Banana, mango, coconut or other tropical fruits can be substituted for the cantaloupe.

* Per serving · 4 servings · Values may vary.

No additional tips available.