Cantaloupe Ice Cream

I had an abundance of cantaloupes this year - both the American and the true cantaloupe varieties.  This recipe helped with that abundance.

  3 Cups Cantaloupe, Diced                                                       1/2 Tsp Orange Extract

  4 Cups Half & Half                                                                4 Tbl Lime Juice

  3 Large Eggs                                                                          1/2 Tsp Salt

  1 Cup Granulated Sugar                                                          

Puree the cantaloupe with 1/2 cup half and half.  Add remaining half and half and puree until blended.  In a medium pot, cook the cantaloupe on medium heat until warm.  DO NOT BOIL.  Turn off heat.

Beat together the eggs, sugar, orange extract, lime juice and salt.  Temper the egg mixture with the warmed cantaloupe mixture then return it to the pot.  On medium low heat, cook and stir occasionally until it gets slightly thick (should coat the back of a spoon).   Cool in the refrigerator at least four hours up to 24 hours.  Freeze according to your ice cream maker's instructions.