While traveling in Italy, I discovered "melone" gelato and this is my attempt to duplicate it. It still needs refining and most likely a custard base, but this recipe doesn't use one. That may be the very reason that the texture is less creamy than desired. The sauce pictured below is also made from cantaloupe.
Fruit from one large cantaloupe (about 2 1/2C)
1 pint heavy cream
1T corn syrup
Puree the fruit, combine with other ingredients, chill and put into your ice cream freezer following its instructions for freezing ice cream.