-Peel 1 cantaloupe.
-Cut into 1-inch chunks.
-In a large bowl, combine the cantaloupe with 1/3 cup of sugar.
-Cover and allow to marinate for at least 6 hours in the refrigerator.
-In a saucepan, simmer the marinated cantaloupe pieces in the juices of the marinade over medium-low heat.
-Cook for 5 minutes, stirring occasionally, then remove and cool.
-Puree the cantaloupe mixture in a blender or food processor.
-Add 1½ TBS lime juice and process again.
-Cover and chill for an hour.
-In a large bowl, combine the following:
1¾ cups half-and-half
1¼ cup coconut milk
½ cup sugar
-Stir in pureed cantaloupe, stirring gently to mix.
-Freeze mixture for about 2 hours, then transfer to an ice cream maker and proceed with the manufacturer’s instructions for making ice cream.
-Place cantaloupe ice cream into an air-tight container and return to freezer for 2 hours before serving.