Recipe ingredients
- 1 envelope unflavored gelatine
- 1/2 cup milk
- 3 cups cubed cantaloupe
- 1 cup Karo light corn syrup
Recipe method
- In small saucepan, sprinkle gelatine over milk. Stir over low heat until dissolved.
- Place in blender container with cantaloupe and corn syrup. Cover. Blend on high speed 30 seconds.
- Pour into 9-inch square baking pan. Cover. Freeze overnight.
- Soften slightly at room temperature, about 10 to 15 minutes.
- Spoon into large bowl. With mixer at low speed, beat until smooth, but not melted.
- Pour into 4-cup mold or freezer container. Cover. Freeze about 4 hours or until firm.
- Unmold or soften at room temperature for easier scooping.
Other ice cream recipes:
Cantaloupe sherbet recipe
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