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CANTALOUPE ICE CREAM 
1 lb. cantaloupe, peeled and cut into cubes
2 tbsp. unflavored gelatin
1/4 c. hot water
2 eggs, separated
2 c. cream or milk
1 c. sugar
1/4 c. mango juice or other fruit juices
2 tsp. vanilla

In an electric blender, blend cantaloupe until smooth. Set aside. In a saucepan, dissolve gelatin in hot water and stir until smooth. Let stand to cool.

Beat egg yolks until smooth. Add the cream or milk, 3/4 of the sugar, mango juice, and vanilla. Add to cantaloupe in blender with dissolved gelatin. Blend for 1 minute.

Beat egg whites until stiff and fluffy. Gradually add remaining 1/4 cup sugar and beat for 30 seconds. Add blender mixture and fold in egg whites. Put into plastic container and freeze to firm.

Avocado, banana, mango, coconut, ubi, or other tropical fruit can be mashed and substituted for cantaloupe.

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