Cantaloupe Sherbet

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 1 teaspoon unflavored gelatin
• 1 tablespoon cool water
• 1 ripe medium cantaloupe, cut into wedges, seeds and rind removed
• 1/4 teaspoon salt
• 2 cups whole milk
• 2/3 cup sugar

Recipe

• 1 sprinkle gelatin over the water in a small custard cup; set aside to soften for 5 minutes.
• 2 chop the cantaloupe, reserving any juice; place chunks, juices, and salt in a blender.
• 3 blend until smooth, scraping down the sides of the canister as needed; set aside.
• 4 warm 1 cup of milk in a small saucepan over low heat; stir in the sugar until dissolved.
• 5 decrease heat to very low and stir in the gelatin mixture, just until dissolved, for no more than 20 seconds; do not simmer.
• 6 pour the warm milk mixture and the remaining 1 cup milk into the blender with the cantaloupe puree; blend until smooth.
• 7 strain through a fine-mesh sieve into a bowl; refrigerate until cold, at least 4 hours or overnight.
• 8 freeze in your ice cream maker according to manufacturer’s directions.
• 9 serve at once or transfer to freezer containers and store in freezer for up to 1 month.