Makes 1.5 liters of ice cream

Basic ice cream

2 eggs
165g sugar (115g sugar for lactose-free ice cream)
500g cream
250g milk

1 cantaloupe melon (yields about 500g pulp for me)
1 lemon
1 tablespoon glycerol (this is what I do anyway to make the ice cream smoother)

Prepare the mixture for the base ice cream according to the recipe below and refrigerate.

Core the melon and puree it with the juice of one squeezed lemon. Drain the puree in a very fine sieve (at least that's how I do it). Chill the puree and juice separately.

Stir the juice into the base mixture and freeze in the ice cream maker. When the mixture sets, add the puree and glycerol (optional). If there is any juice left in the puree, which I'm sure there is, skim off the juice. Don't add it to the ice cream, as Ben & Jerry recommend, because the ice cream will be too runny (more like brittle, I think). Decide for yourself.

Freeze the ice cream until you are ready to use it.

Tip

I divided the amount, put the ice cream in the ice cream maker for 25 minutes, then put the puree in and let it churn for another 5 minutes.

Tastewise, the ice cream is super, but by the yet very water-heavy melon not super creamy, but can still be portioned well.