In food processor, combine first three ingredients thoroughly. Process until smooth. With food processor running, add milk gradually. Pour into the freezer can of an ice cream maker. Freeze according to the manufacturer's instructions.
Or, to prepare without an ice cream maker, pour mixture into an 8x4 inch rectangular freezer container. Cover and freeze for 4 hours or until firm. (If you prefer an even smoother texture, blend mixture in a food processor two to three times during freezing.)
Before serving, let soften in refrigerator for 20-30 minutes.
** Variation: Honeydew melon can be substituted for cantaloupe to make honeydew melon sorbet.
