From the nineteenth century high-living clambake days on Cape Cod and Long Island.
Remove the flesh of the cantaloupe from the rind and cut it into 3-inch pieces. Place the cantaloupe in a food processor fitted with the metal blade and purée. Place the purée in a large bowl and add the other ingredients.
Freeze according to ice cream machine manufacturer’s instructions.
© 1993 Emily Luchetti. All rights reserved.