Ingredients

• 2 cups cantaloupe, diced
• 4 large egg yolks
• 3/4 cup granulated sugar
• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 1/4 tsp kosher salt
• 2 teaspoons vanilla extract

Instructions

1. Add the cantaloupe to a food processor and blend until smooth.
2. Strain the purée through a fine-mesh sieve, reserving the liquid and discarding any fibrous pulp; set aside.
3. In a medium bowl, whisk the egg yolks and granulated sugar together until smooth and pale yellow.
4. Pour the milk into a small saucepan and heat over medium heat just until it begins to simmer; do not let it boil. Remove from the heat.
5. Slowly drizzle about 120 ml (½ cup) of the hot milk into the egg–sugar mixture, whisking constantly until fully combined.
6. Pour the tempered egg mixture back into the saucepan with the remaining hot milk.
7. Cook over low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon (a few minutes).
8. Strain the custard into a clean bowl to remove any bits of cooked egg.
9. Stir in the heavy cream and vanilla extract. Let the mixture cool, then pour it into your ice-cream maker (or switch the machine to its cooling-only mode). Add the reserved cantaloupe juice to the chilled base and mix well. Select the ice-cream setting and churn until thick and the consistency of soft-serve, or until the cycle ends.
10. Transfer the ice cream to a shallow container or loaf pan. Press plastic wrap or parchment paper directly onto the surface, cover tightly, and freeze for at least 4 hours, or until firm. Let stand at room temperature for about 5 minutes before serving.