Melon-Hibiscus Gelato

In a blender or food processor combine cantaloupe and orange peel. Blend or process until smooth. Strain through a fine-mesh sieve; discard pulp and peel. Measure 1-1/2 cups of the melon liquid; set aside.

In a medium bowl combine sugar and egg yolks; beat with an electric mixer on high speed for 4 minutes. Set aside.

Place hibiscus flowers, if using, in a large tea ball or place on a 6-inch square of double-thick cheesecloth, bring up sides, and tie closed with 100 percent cotton kitchen string.

In a large saucepan combine hibiscus, milk, coconut milk, cream, and salt; heat just until simmering. Remove from heat; let stand for 2 minutes. Discard hibiscus.

Slowly stir 1 cup of the hot milk mixture into the egg yolk mixture. Return all of the egg yolk mixture to the saucepan. Heat and stir for 5 to 6 minutes or until mixture thickens and coats the back of a metal spoon (185°F on an instant-read thermometer). Be careful not to let mixture boil. Place saucepan in a bowl of ice water; stir constantly for 2 to 3 minutes or until cool.

In a large bowl combine melon liquid* and egg yolk-milk mixture, stirring until well mixed. Cover surface of the mixture with plastic wrap. Chill about 4 hours or until well chilled.

Freeze mixture in a 2- to 4-quart ice cream freezer according to the manufacturer's directions. If desired, ripen gelato mixture for 4 hours before serving.**