Melon with Mint Ice Cream Recipe

In blender, combine milk, cream and mint; blend until mint is minced. Transfer to saucepan; bring to boil. Remove from heat; cover and let steep for 20 minutes.

In heatproof bowl, beat yolks with sugar until light and creamy. Whisking constantly, strain milk mixture through fine sieve into yolk mixture. Transfer to saucepan; heat over medium-low heat, stirring constantly, until thick enough to coat back of spoon (do not allow to boil). Strain through fine sieve into bowl; let cool.

Freeze in ice-cream machine according to manufacturer's instructions. (Or freeze in metal cake pan until almost solid, about 1-1/2 hours. Break up and purée in food processor.) Scrape into airtight container and freeze until firm, about 4 hours.

Arrange slices of cantaloupe on plates; top with scoops of ice cream. Garnish with mint sprigs.

Makes about 3 cups/750 mL ice cream, enough for 8 servings.