Easy Caramel Apple Pie
INGREDIENTS:
1 Very ripe cantaloupe; not
-too large; peeled and
-chunked
1 qt Milk for sherbet -or-
2 c Milk -and-
2 c Dannon (only!) vanilla
-yogurt for frozen yogurt
2 Envelopes unflavored
-gelatine or vegetarian
-substitute
1/2 c Sugar for sherbet; less or
-none for yogurt
Salt to taste
1/2 -(up to)
3/4 c Light corn syrup (taste as
-you go--some cantaloupes
-are sweeter than others)
Just a whiff of ginger--be
-subtle
1 Very ripe cantaloupe; not
-too large; peeled and
-chunked
1 qt Milk for sherbet -or-
2 c Milk -and-
2 c Dannon (only!) vanilla
-yogurt for frozen yogurt
2 Envelopes unflavored
-gelatine or vegetarian
-substitute
1/2 c Sugar for sherbet; less or
-none for yogurt
Salt to taste
1/2 -(up to)
3/4 c Light corn syrup (taste as
-you go--some cantaloupes
-are sweeter than others)
Just a whiff of ginger--be
-subtle
Blenderize cantaloupe with 1 C. milk till smooth. In a big pan, heat but do not boil 1 C. milk and dissolve gelatine and sugar in it completely, stirring constantly. Remove from heat and stir in remaining milk and other ingredients, syrup last.
Pour into large baking pan. Cover and freeze 3 hr., stirring occasionally. Spoon into chilled bowl and beat with electric mixer at medium speed till smooth but still frozen (setting bowl in a sinkful of ice and water while beating helps.) Return to pan and freeze 3 more hours. Let stand at room temp. 5 min, before serving; garnish with fresh mint, crystallized ginger and/or banana slices.
CHILE-HEADS DIGEST V2 #268