Roasted Cantaloupe Ice Cream

Step 1: Heat the oven to 400 degrees Fahrenheit. Cut the cantaloupe into half, removing the outside layer, and cleaning and scraping away the seeds. Chop the half into pieces.

Step 2: Place the cantaloupe pieces onto a rimmed baking sheet and sprinkle with the 1 tablespoon raw sugar and 1/16 teaspoon salt. Toss to coat them.

Step 3: Roast the cantaloupe for 20 minutes or until the sugars are caramelized. Blend or put in a food processor until they are smooth.

Step 4: Next, in a medium saucepan, mix the heavy cream, milk, and the processed cantaloupe over medium heat. Bring it to a simmer, then cover it and remove it from the heat.

Step 5: Now in a small bowl mix the granulated sugar, the 1/8 teaspoon salt, and the egg yolks. The yolks need to be pale yellow and the sugar should be dissolved.

Step 6: Next, mix in half a cup of the cream mixture from the medium pan that you previously set aside. Mix it into the yolk mixture. When this is mixed, pour it all back into the medium pan that was set aside.

Step 7: Cook it over medium heat. Stir it continually to thicken it; until it coats the back of a wooden spoon.

Step 8: Then strain it through a mesh strainer before placing in a bowl. Put into the refrigerator to chill it.

Step 9: Use your ice cream maker according to the instructions.

Step 10: BY HAND INSTRUCTIONS:

Step 11: Once it has chilled, pour it into a 9 X 13 inch baking dish. Put it into the freezer for 30 minutes. Take it out of the freezer and mix it, using an electric hand mixer. Place it back in the freezer, repeating the same process over and over again for 4 more hours (until smooth and frozen).

Step 12: Place the ice cream in a container with a sheet of plastic wrap pressed down over the top of it. Keep in the freezer until the ice cream is firm.