In a medium saucepan, combine heavy cream, whole milk, and freshly grated ginger. Heat the mixture over medium heat until it just begins to steam but does not boil, about 5 minutes.

In a separate bowl, whisk together egg yolks and sugar until thick and pale.

Gradually stir the egg mixture into the hot cream, ensuring it combines smoothly without scrambling.

Return the saucepan to low heat and cook the mixture gently, stirring continuously with a wooden spoon for about 8-10 minutes until thick enough to coat the back of the spoon.

Remove the saucepan from the heat and strain the mixture through a fine mesh sieve into a clean bowl.

Cool it quickly by setting the bowl over an ice bath, stirring occasionally until it reaches room temperature.

Once cooled, cover with plastic wrap touching the surface and refrigerate for 4-6 hours or until fully chilled.

While the ice cream base cools, peel, seed, and dice a ripe cantaloupe.

Blend the cantaloupe with a splash of whole milk until smooth.

Strain the mixture through a fine sieve for a silky puree and mix in a pinch of sea salt.

Once the ice cream base has chilled, pour it into the ice cream maker and churn for about 15 minutes until it thickens to a soft-serve consistency.

Gradually incorporate the cantaloupe mixture into the ice cream, continuing to churn until fully combined.

Serve immediately for a soft scoop or transfer to an airtight container and freeze for at least 2 hours for a firmer texture.

Enjoy the ice cream directly after churning or allow it to soften a bit at room temperature before scooping if stored.