This recipe works best with a 1.5-quart electric ice-cream maker. Adjust the proportions to your equipment at your own risk!
• 1 small-to-medium cantaloupe • 1/2 cup plus 3/4 cup sugar
• 1 cup milk
• 2 cups heavy cream
Cube the cantaloupe and purée it with 1/2 cup sugar, or more to taste. Whisk 3/4 cup sugar into milk until the sugar is dissolved. Add cream, then puréed cantaloupe. Churn for 25 minutes or until thickened. Freeze to set.