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.

We want to hear what you think about this article. Submit a letter to the editor or write to