PHOTO BY CLARE HOWARD
Frank Abdnour pours pureed Hearts of Gold cantaloupe into a fresh batch of vanilla ice cream. Every year, just as melons ripen in the sandy river soils of Spring Bay, Abdnour’s thoughts turn to cantaloupe ice cream, a creation inspired by memories of a late-summer dessert served by his mother Frieda, now 96. She used to serve vanilla ice cream in half a cantaloupe. Every year in mid-August, Doug Day delivers Hearts of Gold cantaloupe raised on his chemical-free Spring Bay farm to Abdnour’s restaurant, The Spotted Cow, 718 W. Glen Ave. Hearts of Gold cantaloupe ice cream will be for sale at The Spotted Cow through the end of September.