Cantaloupe ice cream with caramel-candied cantaloupe, served in a melon bowl

Halve the small cantaloupe, cut a flat base on each half, scoop out the center and seeds into a large mixing bowl, and freeze the melon bowls.

Scoop half of the meat and seeds from the other melon into the bowl.

Pour the sugar and cream over the pulp and gently muddle together; do not puree, which makes it more of a sherbet.

Steep in the freezer about one hour.

Strain the cream from the pulp and churn in an ice cream machine on low to medium speed.

Return the ice cream to the freezer to set about 1 hour.

Boil the cold water and sugar in a small sauce pot until the sugar turns light brown.

Remove from the heat and cool until soft but not runny.

Skewer large bite-sized cantaloupe pieces on a wooden dowel and coat them with the caramel, keeping it warm enough to stay pliable.

Transfer the set ice cream to a cold piping bag with a large star tip.

Pipe a couple of swirls into the frozen melon bowl and top with the candied cantaloupe.