cantaloupe ice cream.
3 1/2 cups + 2 tbsp half and half
5 egg yolks
3/4 cup + 1 tbsp sugar
1 tsp salt
2 heaping cup diced cantaloupe, blended until completely liquified
Pour half and half into a saucepan and heat over medium-low heat until it is scalding.
In a medium size bowl, beat together yolks, sugar and salt until mixture becomes thick and turns a pale yellow.
Pour 1/2 cup of the scaling half and half into the yolk mixture while whisking to temper. Pour the yolk mixture into the saucepan with the remaining half and half, and stir together.
Turn the heat down to low and stir continuously until the mixture thickens enough to coat the back of a spoon, 170 degrees F, 8 to 10 minutes.
Pour ice cream base into a bowl and place over an ice bath and set side until completely cooled. Remove from ice bath, cover and refrigerate for 4 to 6 hours or until base has chilled.
Pour ice cream base into your ice cream maker and follow the manufacturers directions. Mix/freeze base for about 15 minutes, once mixture begins to thicken/freeze (with the motor running) pour in the cantaloupe directly into the churning ice cream until fully incorporated. Allow the ice cream to continue churning until the desired consistency had been achieved.
Place in a container and freeze for a few hours until completely frozen.
I made a few ice cream bars with some of the ice cream. I just put it in ice cream molds after churning, poked with wooden sticks then froze for a few hours.
After unmolding, I dipped the tops in melted white chocolate then immediately rolled in coconut shards. They were good, a nice crunch addition. But I don't think it needs it, this ice cream is just so refreshing on it's own. Leave it plain.
adapted from SpoonForkBacon's salted cataloupe & ginger ice cream