Easy Cantaloupe Sherbet or Frozen Yogurt

Easy Cantaloupe Sherbet or Frozen Yogurt Ingredients

1 Very ripe cantaloupe; not	1/2 c Sugar for sherbet; less or
1 qt Milk for sherbet -or-	Salt to taste
2 c Milk -and-	1/2 -(up to)
2 c Dannon (only!) vanilla	3/4 c Light corn syrup (taste as
2 Envelopes unflavored	Just a whiff of ginger--be

Instructions for Easy Cantaloupe Sherbet or Frozen Yogurt

Date: Fri, 15 Mar 1996 00:29:25 GMT From: rain@hothouse.iglou.com (Rain) This recipe isnt hot, but its so good as a dessert for hot dishes that I had to share it. Its my version of a recipe that originally came from (of all places) the Home Shopping Club members magazine. (Okay, so chiles arent my only addiction. Sue me. ) Its especially good after any hot pork or mutton dish, and phenomenal following good tofu in hot peanut sauce. (please make an old English major happy and dont spell/pronounce it "sherbert"!) Blenderize cantaloupe with 1 C. milk till smooth. In a big pan, heat but do not boil 1 C. milk and dissolve gelatine and sugar in it completely, stirring constantly. Remove from heat and stir in remaining milk and other ingredients, syrup last. Pour into large baking pan. Cover and freeze 3 hr., stirring occasionally. Spoon into chilled bowl and beat with electric mixer at medium speed till smooth but still frozen (setting bowl in a sinkful of ice and water while beating helps.) Return to pan and freeze 3 more hours. Let stand at room temp. 5 min, before serving; garnish with fresh mint, crystallized ginger and/or banana slices. CHILE-HEADS DIGEST V2 #268 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: YogurtCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cantaloupe	Corn	Ginger	Herb
Milk	Salt	Vanilla

Desserts Corn Cantaloupe Ginger Milk Quick Yogurt

for flavor and categorization

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