-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.