In a medium saucepan, gently heat heavy cream, whole milk, and smashed fresh ginger over medium heat until just scalding, stirring occasionally.

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

Gradually add the hot cream mixture to the egg mixture to temper it, then return the mixture to the saucepan, cooking on low heat until it thickens, about 5-7 minutes.

Remove the saucepan from heat and stir in vanilla extract. Strain the mixture through a fine sieve to remove ginger pieces.

Cool the base quickly by placing it in an ice bath for 10-15 minutes, then refrigerate for 4-6 hours.

Blend diced ripe cantaloupe with whole milk until silky smooth, then strain through a fine mesh sieve to remove pulp.

Stir in salt, taste and adjust flavor, and set aside while awaiting the base to cool fully.

Once the ice cream base is chilled, pour it into an ice cream maker and churn for about 15 minutes.

Gradually add the prepared cantaloupe mixture during the last 5 minutes of churning.

Serve immediately for soft-serve or transfer to an airtight container and freeze.