Recipe: Cantaloupe Ice Cream

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.

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Sara Lipka is a journalist with a local food habit. Since 2003 she has written about college students for The Chronicle of Higher Education, in Washington, D.C. Last year she lived and worked on a farm in Virginia, and this year she is starting a school garden in Maryland. More

Sara Lipka is a journalist with a local food habit. Since 2003 she has written about college students as a staff reporter for The Chronicle of Higher Education, in Washington, D.C. Last year she was an intern for The Farm at Sunnyside, in Washington, Virginia, and this year she is starting a vegetable garden at the Bullis School in Potomac, Maryland.

Sara formerly interned at The Atlantic and has since interviewed authors about Roe v. Wade, libido, and settling. She graduated from Duke University summa cum laude in 2001, then spent a year in Chile as a Fulbright fellow, researching political theater.

An avid cook, Sara usually travels with a tiny bottle of truffle salt and keeps trying to concoct new combinations of ingredients. She has worked as a papergirl, camp counselor, umpire, and cashier at the Cosmic Cantina, in Durham, North Carolina, where she never got sick of the guacamole.

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