Recipe Directions
Step 1: Prepare the Watermelon Puree
- In a blender or food processor, puree the diced watermelon until smooth.
- Pour the pureed watermelon through a fine-mesh strainer into a bowl to remove any seeds and pulp. You should have about 2 cups of watermelon puree.
Step 2: Make the Ice Cream Base
- In a separate mixing bowl, whisk together the sugar, whole milk, heavy cream, vanilla extract, and salt until the sugar is completely dissolved.
- Stir in the watermelon puree until well combined. Add a few drops of red food coloring if desired, to enhance the color.
- Cover the bowl and refrigerate the mixture for at least 2 hours, or until thoroughly chilled.
Step 3: Churn and Freeze the Ice Cream
- Once chilled, pour the watermelon mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, or until it reaches a soft-serve consistency.
- Transfer the churned ice cream into a freezer-safe container, smoothing the top with a spatula. Cover with a lid and freeze for at least 4 hours, or until firm.
Step 4: Serve and Enjoy!
- Remove the Watermelon Ice Cream from the freezer and let it sit at room temperature for a few minutes to soften slightly before scooping.
- Serve scoops of ice cream in bowls or cones, garnished with fresh watermelon slices or mint leaves for an extra refreshing touch.
Tips and Tricks
- Choosing the Watermelon: Opt for ripe and sweet watermelon for the best flavor. Seedless varieties are easier to work with.
- Creamy Texture: Using a combination of whole milk and heavy cream ensures a rich and creamy ice cream base.
- Enhancing Color: If you want a more vibrant pink color, add a small amount of red food coloring. Alternatively, leave it natural for a lighter hue.
