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Ingredients: 1 medium Cantaloupe; peeled, seeded, cubed 2 Tablespoon(s) Evaporated skim milk;chilled 1/2 Cup(s) Non-fat egg substitute (equivalent to 2 eggs) 1/4 Cup(s) 14-oz cans sweetened 3 Cup(s) Vanilla bean, split 1/2 Teaspoon(s) Vanilla Directions: In blender or food processor fitted with metal blade, puree cantaloupe and lemon juice. In a large bowl, combine sugar, honey and milk. Add pureed cantaloupe mixture and vanilla. Stir until sugar dissolves. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes about 2 quarts.
Check some related videos Similar recipes: Ben & jerry's cantaloupe ice cream 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 t Cantaloupe with chicken salad In a large bowl, combine chicken, blueberries, celery, grapes and almonds. In a small bowl, mix dressing ingredients. Pour over the chicken mixture and toss gently. Spoon into cantaloupe halves. Serves 6. Nutritional Information: One serving (p Buttermilk sherbet In a bowl, combine well the buttermilk, corn syrup, lemon juice, sugar, and zest. Freeze mixture in an ice-cream freezer, according to directions. Pack sherbet into an air-tight container and freeze it until firm. Serve scoops of the sherbet g Angoor ka sherbet Wash grapes and crush them thoroughly. Pour in water. Mix well. Strain through a sieve. Add all the seasonings. Mix well. Chill. Serve, garnished with mint leaves. MAKES: 6 large glasses SOURCE: _Rotis and Naans of India_ by Purobi Babbar, Tea sherbet Place iced tea mix in large nonmetal bowl. Add milk; stir until iced tea mix is completely dissolved. Add whipped topping; stir with wire whisk until well blended. Spoon into 13x9 baking dish. Freeze 3 hours or until firm. Remove from freezer about 20 mi Pina colada sherbet In a blender container or food processor bowl combine cream of coconut, undrained pineapple, orange juice, and rum. (If using a food processor, process only half of the ingredients at a time.) Cover; blend or process till nearly smooth. Pour Rosy rhubarb sherbet In large saucepan, combine rhubarb and 1 cup sugar, orange peel, orange juice and corn syrup. Heat to boiling, stirring constantly. Reduce heat and cook until rhubarb is tender, about 10 minutes; cool. Pour into laof pan or freezer trays; freez Pineapple sherbet #5 SOURCE: Diabetic Sweet Tooth Cookbook by Mary Jane Finsand, copyright 1993, ISBN #0-8069-8530-5. MM format by Ursula R. Taylor. In a saucepan, mix pineapple juice, crushed pineapple with juice, unflavored gelatin, and Stevia Rebaudiana ext Raspberry sherbet #2 SOURCE: From Your Ice Cream Maker by Coleen and Bob Simmons, copyright 1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor. Puree defrosted raspberries in a blender or food processor until smooth. Pour mixture through a strainer, pr Watermelon sherbet Combine first 3 ingredients; cover and chill 30 minutes. Place watermelon mixture in container of an electric blender or food processor. Top with cover, and process until smooth; set aside. Sprinkle gelatin over water in a small sauxepan; let s Blueberry sherbet SOURCE: From your Ice Cream Maker by Colleen and Bob Simmons, copyright 1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor. Combine blueberries, milk, corn syrup and lime juice in a blender or food processor. Process until smooth. Lo cal lemon sherbet Combine all ingresients in a large bowl and beat well. Receipe can be frozen in an ice cream maker or by dividing into 2 freezer trays and freeze until mushy. Pour into a large bowl and beat well. Repack into a container and freze until firm. Razzle dazzle raspberry sherbet Beat egg whites until stiff, but not dry. Gradually beat in sugar, then milk, half and half, raspberries, lemon juice. Cover, refrigerate 30 minutes. Freeze as directed. Makes 2 quarts. Frozen lemon sherbet Whip the cream until it forms soft peaks. Add the lemon zest and juice, sugar, and milk and mix until evenly blended. Pour the mixture into a shallow freezer container, cover, and freeze for at least 6 hours, until firm. Cut the mixture into chu Cantaloupe fruit salad * Remove rind and seeds from cantaloupe ** Cored, Peeled, and cut into small chunks. *** Cored and cut into small chunks. Cut the cantaloupes into small chunks and mix with all the ot her fruits and the walnuts in a large Salad bowl. Scoop yogur Pineapple-orange sherbet Combine pineapple and milk in freezer can of a 1-gallon hand-turned or electric freezer; stir well. Add orange beverage, stirring well. Freeze according to the manufacturer's instructions. Let ripen at least 1 hour. Yield: 1 gallon. Almond sherbet Soak the almonds in a bowl of water for at least 3 hours or preferably overnight. Using a sharp knife, chop the almonds into small pieces. Grind to a fine paste in a food processor or a mortar. Add sugar to the almond paste and grind it once again Mama's rhubarb and strawberry sherbet Wash berries, hull and mash. Press rhubarb through seive, add remianing ingredients, pour into freezing tray of refrigerator and freeze without stirring until firm. When ready to serve, scrape up thin layers of the mixture with an inverted spoo Cantaloupe melba * Or unsweetened frozen raspberries, defrosted **Or raspberry-flavored brandy (optional) In a blender or food processor, whirl raspberries until pureed. Pour through a sieve to remove seeds. Stir sugar and liqueur (if used) into puree and mix well; cove Minted cantaloupe sauce canned lemon juice Combine sugar and water. Cook over low heat, stirring constantly, until sugar is dissolved; boil 1 min. Add cantaloupe, mint; bring to boil. Remove from heat; add lemon juice. Refrigerate- remove mint. Makes 1 cup. Spoon o Sherbet refresher Mardi Gras. Spoon 2 scoops sherbet into each individual compote. Sprinkle blueberries over sherbet. Spoon 2 tablespoons carbonated beverage over each serving. Serve immediately. Yield: 6 servings. Creamy cranberry sherbet Combine water, 1 cup of the cranberry juice cocktail, cranberries and gelatin in a small saucepan. Stir to mix slightly. Allow to rest for 5 minutes or until gelatin softens. Cook and stir over medium heat until cranberries have completely &q Cranberry sherbet Cook cranberries with small amount of water until skins pop. (Less is best) Put through a food mill or sieve. Boil 3 cups water and 2 cups sugar for 10 minutes. Add to cranberries and freeze. Makes 9-10 cups. Thaw about 15 minutes before serving. Orange sherbet Combine 1 1/4 cups sugar and gelatin in a medium-sized saucepan; stir in water and orange rind. Heat, stirring often, until mixture comes to boiling; lower heat; simmer 5 minutes. Remove saucepan from from heat; stir in frozen orange juice until thawed. S Orange crush sherbet Combine sweetened condensed milk, orange soda and pineapple in bowl; mix well. Chill overnight. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Yield: 16 servings. Blackberry buttermilk sherbet SOURCE: Diabetic Sweet Tooth Cookbook by Mary Jane Finsand, copyright 1993, ISBN #0-8069-8530-5. MM format by Ursula R. Taylor. Slightly thaw blackberries. Transfer to a food processor or blender and process to puree. Set aside. Separat Rainbow sherbet dessert New Year's. Whip cream until frothy; add sugar and vanilla, beating until soft peaks form. Fold in macaroons and pecans. Spread half of mixture into a 9-inch springform pan; freeze. Spread a layer of each sherbet over whipped cream mixtur