• 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.
This article available online at: