For ice cream base: Pour cream, milk and ginger into a saucepan and heat over medium-low heat or until mixture is scalding.
Beat together yolks and sugar until mixture becomes thick and turns a pale yellow.
Pour ½ cup of the scaling cream mixture into the yolk mixture and whisk to prevent scrambling. Pour the yolk mixture into the saucepan with the remaining cream and milk, and stir together.
Turn the heat down to low and stir continuously until the mixture thickens enough to coat the back of a spoon, 8 to 10 minutes.
Stir in the vanilla extract and strain through a fine sieve or if using a vanilla bean, strain first then stir in caviar.
Pour ice cream base into a bowl and place over an ice bath and set side until completely cooled. Remove from ice bath, cover and refrigerate for 4 to 6 hours or until base has chilled.
Place cantaloupe and milk into a blender well and blend until smooth. Strain mixture and stir in sea salt.
To make ice cream: Pour ice cream base into your ice cream maker and follow the manufacturers directions. Mix/freeze base for about 15 minutes, once mixture begins to thicken/freeze (with the motor running) pour in the salted cantaloupe mixture directly into the churning ice cream until fully incorporated. Allow the ice cream to continue churning until the desired consistency had been achieved.
Serve immediately or store in an airtight, freezer proof container. Ice cream with store in the freezer for up to 1 month.