2 cups cubed cantaloupe
2 cups milk
3 tablespoons honey
3/4 teaspoon ground ginger
1. In blender, place all ingredients. Cover; blend on
high speed about 30-45 seconds or until smooth.
2. Pour into 8- or 9-inch square (2-quart) glass baking dish.
3. Cover; freeze 30 minutes. When ice crystals begin to
form at edges of dish, stir mixture with fork.
4. Freeze 2 hours 30 minutes to 3 hours longer, stirring
every 30 minutes, until firm.
5. Scoop into chilled dessert cups or bowls to serve.