Categories: Ice cream, Fruits 
      Yield: 1 servings 
  
      1 lg Cantaloupe, very ripe                    Sweet cream base #1 
      1    Lemon; juice of                 
  
  This is one of Jerry's Favorite flavors, but they never figured out how to 
  make it in large batches. It's sold only in their downtown store. Cut the 
  cantaloupe in half and clean out the seeds. Scoop the fruit into a mixing 
  bowl, add the lemon juice, and mash until the fruit is purred. Drain the 
  juice into another bowl and reserve. Cover the melon puree and refrigerate. 
  Prepare the sweet cream base and whisk in the fruit juice. Transfer the 
  mixture to an ice cream maker and freeze following the manufacturer's 
  instructions. After the ice cream stiffens, about 2 minutes before it is 
  done, add the cantaloupe. if more juice has accumulated, do not pour it in 
  because it will water down the ice cream. Continue freeziung until the ice 
  cream is ready. Makes 1 generous quart. 
   Variation: COCONUT CANTALOUPE: Use half the amount of cantaloupe and lemon 
  juice asked for in step 1. Add 1 cup coconut cream, such as Coco Lopez, to 
  the Sweet cream Base in step 2. Complete the recipe as directed.