In a blender, puree the cantaloupe with 1/2 cup half-and-half.
In a pot, cook the cantaloupe puree with the cream and remaining half-and-half on medium heat until warm—do not let it come to a boil. Turn off the heat.
Beat the eggs with the sugar, vanilla, lime juice, ginger and salt. Stir into the eggs 1/2 cup of the warm liquid and then pour egg and cream mixture into the pot.
On medium low, heat this mixture while stirring occasionally for five minutes or until it gets slightly thick. You’ll know it’s ready when it coats the back of your spoon. Cool in the refrigerator for four hours.
Freeze and churn according to your ice-cream maker’s instructions.
I prefer my fruit ice creams to be smooth, but if you want some cantaloupe chunks, reserve 1 cup of the diced fruit and mix that in with the ice cream a few minutes before it’s done churning.