2 c. milk
1 c. sugar
1/4 tsp. salt
4 c. light or table cream
4 tbsp. vanilla
1 c. very ripe cantaloupe

Blend cantaloupe in blender with 1/2 cup sugar until soft. Scald milk and add remaining sugar and salt to milk. Stir until both are well dissolved. Add cream and stir in vanilla. Finally add cantaloupe, stirring well. Cool.

Churn in ice cream freezer following manufacturer's instructions. Makes about 2 quarts. This is an original recipe.