1-2 cantaloupes
1 tbsp. honey
1 tbsp. orange liqueur
1 qt. vanilla ice cream
Melon balls (optional)
Mint sprigs or crystallized mint leaves (optional)

Pare, seed and cut up the cantaloupe. Put it through an electric blender or food processor, pureeing enough to measure 2 cups. Combine with the honey and orange liqueur. Soften the ice cream and quickly stir the melon mixture into it. Pack the ice cream in plastic containers, cover, and freeze it until firm. At serving time, spoon the ice cream into dessert glasses and, if desired, decorate the portions with melon balls and mint sprigs or crystallized mint leaves. Makes about 1 1/2 quarts.