Cantaloupe Ice Cream
Although I made this batch with agave syrup, you could also substitute white sugar.
1 Cantaloupe, peeled and cubed
1 Lemon, juiced
2 c. Heavy cream
6 T. Agave syrup
Dash of vanilla
Puree cantaloupe cubes and lemon juice in blender or food processor; place puree in a sieve over a large bowl.
Combine .5 cup of the juice from the puree with the cream, agave syrup and vanilla, blend well and chill completely.
Add cream mixture to your ice cream maker and freeze according to the manufacturer's directions.
Approximately five minutes before the ice cream is totally frozen, add the well-drained puree to the machine, discarding the extra juice.
Once the puree is well-incorporated, your ice cream is ready!