1. Cut the cantaloupe in half, scoop out and discard seeds. 2. Peel and slice the melon; cut into large pieces. 3. Place in a blender container along with milk and honey. 4. Cover and blend until smooth. 5. Pour into a freezer-proof container and freeze overnight or until firm. 6. Or my method, pour into ice-cream freezer and freeze according to manufactuers recommendations. 7. My ice-cream maker takes about 30 minutes; however the cooking time given reflects freezing overnight. ---------------------------------------------------------------------------
Nutrition
Ingredients
