Preparation / Directions:
Spread maraschino cherries on several layers of paper towels to remove
excess
liquid. Halve cantaloupe, remove seeds and scoop out fruit. Puree fruit in
food
processor or blender to measure 2 cups. Combine 1 cup pureed cantaloupe,
sugar,
gelatin and salt in small saucepan. Cook and stir over low heat until
gelatin
dissolves. Remove from heat; stir in remaining puree. Cool to room
temperature;
refrigerate until cold. Transfer mixture to ice cream freezer; add milk and
lemon juice. Freeze ice cream according to manufacturer's directions.
Immediately fold in cherries. Serve in small bowl, garnished with cantaloupe
slice, maraschino cherries and mint.
Freezer Method: Prepare cantaloupe puree per recipe above. Combine cold
evaporated milk and lemon juice in cold bowl; beat until stiff. Fold whipped
milk into gelatin mixture. Pour into two 8-inch square pans. Cover and
freeze
until mixture mounds when stirred with a spoon. Place in cold bowl; beat
until
fluffy. Return to pans; cover and freeze until firm.
Makes about 1-1/2 quart
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