3 pounds ripe sweet cantaloupes
7/8 cup sugar
Scoop out the seeds of the sliced melons, being careful not to cut too close to the rind. Purée in a blender and measure out four cups.
Put one cup of the purée in a saucepan with the sugar and heat until the sugar is dissolved. Stir constantly.
Pour this mixture into the remaining melon puree and chill. I let mine chill for a few hours and transferred to the freezer about 15 minutes before I was ready to finish in the ice cream maker. Freeze according to your ice cream maker instructions.
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