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.