1/2 large cantaloupe 6 egg yolks 1/3 cup plus 1 Tablespoon sugar 5 ounces light corn syrup 1/3 cup heavy cream 4 egg whites, at room temperature 1/2 teaspoon lime zest 1 Tablespoon lime juice
Scoop out the seeds of the cantaloupe and peel off the rind. Cut the flesh into small pieces. Place the cantaloupe in a food processor and puree.
Beat together the egg yolks and 1/3 cup sugar until thick. Warm the corn syrup over low heat. Whisk together the egg yolks and sugar. Whisk mixture into the corn syrup and cook over low heat, whisking just until warmed through. Remove from the heat and strain through a fine sieve into a large bowl. In separate bowl, whip the cream until soft peaks form and fold it into the yolk mixture.
Beat the egg whites with 1 tablespoon sugar until soft peaks form. Fold into yolk mixture. Stir in melon puree, lime zest and lemon juice. Freeze according to instructions for your ice cream maker.