Craig Claiborne

Cantaloupe Royal

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 very small cantaloupes, of uniform size
  • 1 pint vanilla ice cream, softened
  • ½ cup

Method

  1. Cut the cantaloupes into halves, remove the seeds, and drain. Scoop out the inside of each cantaloupe, leaving a one-quarter-inch shell. Freeze the shells overnight.

  2. Chop one cup