Cantaloupe Ice Cream

6 Egg yolks; beaten

1 c Milk

1 1/4 c Sugar

2 lg Cantaloupe; ripe, peeled and

- pureed 1/4 c Lemon juice

2 c Whipping cream

Combine egg yolks, milk, and sugar in a large mixing bowl; beat until sugar is dissolved. Add remaining ingredients, mixing well. Pour into freezer trays. Cover and freeze about 1 hour or until firm around edges. spoon mixture into a mixing bowl, and beat on medium speed of an electric mixer 2 to 3 minutes or until smooth. Return mixture to freezer trays; cover and freeze until firm. SOURCE: Southern Living Magazine, August, 1979. Typed for you by Nancy Coleman.