Watermelon Ice Cream Recipes
WATERMELON ICE CREAM
A refreshing summertime treat.
Provided by Anna Theoktisto
Time 8h10m
Number Of Ingredients 4
Steps:
- Arrange watermelon cubes evenly on a large rimmed baking sheet lined with parchment paper. Freeze until frozen, at least 4 hours or up to 24 hours.
- Working in batches, if needed, process frozen watermelon, condensed milk, lime juice, and salt in a food processor until completely smooth, 3 to 4 minutes. Transfer mixture to a large sealable container. Cover and freeze until firm, about 4 hours.
HOMEMADE WATERMELON ICE CREAM
This ice cream is so fluffy and light, and not overly sweet. If you are wondering why the vodka is necessary, it is because watermelon has a high water content which tends to ice up in the freezer. Since the vodka has a high alcohol content, it displaces the ice crystals so that the whole mixture doesn't turn into a solid block of ice once it's left in the freezer to ripen. When you pull it out of the freezer, if there is any left to put into the freezer, be assured you will need to let it thaw some before you will be able to scoop some out. Again, this is due to the water content.
Provided by GardenguyAZ
Categories Frozen Desserts
Time 1h
Yield 1 Gallon, 10 serving(s)
Number Of Ingredients 5
Steps:
- Remove the black seeds from the cubes if needed. Puree the watermelon cubes. Press the watermelon puree through a sieve to remove any chunks or seeds. Add the remaining ingredients and whisk until the sugar is fully incorporated. Put into your ice cream maker and follow manufacturer's instructions.
Nutrition Facts : Calories 252.4, Fat 14.7, SaturatedFat 9.1, Cholesterol 54, Sodium 32.6, Carbohydrate 29.6, Fiber 0.4, Sugar 25.6, Protein 2.5
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- Split the watermelon in half, reserving the other half for a later use. Using a large spoon, remove the fruit from the halved watermelon. Using your hands and knife, remove all seeds from watermelon and discard.
- Dice watermelon into 2 inch pieces and put in a large bowl with the juice. In a large saucepan over medium heat, combine heavy cream and sugar. Bring the mixture up to a simmer.
- Whisk the egg yolks until smooth and temper into the hot cream mixture. To temper, slowly add a few spoonfuls of the hot cream mixture to the egg yolks as you whisk. If you stop whisking or add in too much hot cream it will curdle the eggs. Go slowly!
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- Wash the watermelon. Cut it in half. With a spoon, scoop out chunks of watermelon and juice them in a juicer until you have ½ cup of juice. Alternatively, you can puree the chunks of watermelon in your blender until you have ½ cup of watermelon juice.
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