.
Ingredients:
1
small cantaloupe or muskmelon (about 2 1/2 pounds)
6
egg yolks
1/3
cup plus 1 tablespoon sugar
5
ounces (1/2 cup plus 1 tablespoon) light corn syrup
1/3
cup heavy cream
4
egg whites
1
tablespoon lemon juice
Instructions:
Cut
the melon in half, scoop out the seeds, peel off the rind, and cut the
flesh into small pieces. Puree until smooth in a blender or food processor.
Beat
together the egg yolks and 1/3 cup sugar until thick.
Warm
the syrup over low heat. Whisk the egg yolks and sugar into the corn syrup
and cook over low heat, whisking just until warmed through. Remove from
the heat and strain through a sieve.
Whip
the cream until it begins to mound up and peak softly, and fold it into
the yolk mixture.
Beat
the egg whites and 1 tablespoon sugar until they form soft peaks; fold
into the yolk and cream mixture.
Stir
in the melon puree and lemon juice and freeze according to the instructions
for your ice cream maker.
Servings: 8
Nutrition
Facts:
Amount
Per Serving: Calories 214
Fat
8 g, Cholesterol -mg,
Sodium
73 mg,
Courtesy
Of:
http://www.foodfit.com
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