Instructions: 1. In a food processor, puree cantaloupe until smooth. This should yield at least 4 cups. In a large saucepan, combine 4 cups cantaloupe puree, star anise, sugar, corn syrup and 1 cup water. Place over medium-low heat and stir just until sugar is dissolved. Remove from heat and let rest for at least 2 hours at room temperature.

2. Strain through a fine sieve, pressing out as much juice as possible. Pour liquid into an ice cream maker and follow manufacturers instructions.

Yield: about 1 1/2 quarts.

Time: 30 minutes, plus resting and churning time

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