Maybe it's a frozen custard. Maybe it's a sherbet. What ever the case, this watermelon ice cream is gosh darn delicious!
Starting with a creamy, custard, ice cream base and blending in pure delicious watermelon juice, the result is the ultimate summer-time treat. We hope you enjoy it as much as we did!
Ingredients: 4 egg yolks 1/2 cup sugar 2 cups heavy cream A pinch of salt 2 cups watermelon juice, chilled (We blended about a quarter of a medium watermelon and strained the puree through a mesh sieve) 1 Tablespoon vodka or white rum (optional, see note) 1/2 cup chocolate chips
Please take your time with this recipe. Read the instructions through before you start. Good things come to those who wait!
Make sure you have plenty of space in your freezer and that your ice cream machine is prepared correctly.
If you do not have and ice cream machine, instructions for no churn ice cream are listed at the bottom of the page.
Why the booze?... Adding a small amount of alcohol to a frozen treat isn't to give it a boozy flavor, it is to improve the texture. Just a touch of alcohol should not change the taste but it will lower the freezing point of the ice cream and prevent the formation of large ice crystals. The result is a creamier ice cream. For whatever reason, feel free to leave the alcohol out.
Directions: 1. Whisk sugar and egg yokes together in a medium bowl. Whisk until pale and thick 2. Put cream and a pinch of salt into a medium saucepan. Heat cream, over medium heat, until it is very nearly boiling. The trick is to wait for the cream to just begin steaming. Whisk occasionally. 3. Slowly pour the hot cream into the eggs and sugar, whisking as you go (if you add the hot cream too fast the egg might scramble). 4. Pour the custard back into your saucepan and place over low heat. Using a spoon, stir the custard constantly. Keep heating until the custard had thickened. You will know that the custard is ready when it leaves a thick coat on the back of your spoon. 5. Remove from heat and strain custard into a container. Allow custard to cool to room temperature. Whisk in watermelon juice and vodka or rum. Transfer to the fridge. Let custard chill in the fridge for at least 6 hours/overnight. 6. Pour your chilled mixture into a prepare ice cream maker and churn for 20 minutes (or according to manufacturers directions) When the ice cream is in it's final minute of churning, add the chocolate chips. 7. Transfer ice cream to an air tight container and freeze for about two hours, or until the ice cream is firm.
Enjoy the fruits of your hard work and patience!
No ice cream machine, no problem! 1. After completing step 5, place your container of chilled ice cream mixture into the freezer and freeze for one hour. 2. After one hour, remove ice cream from fridge and give it a thorough stir. 3. Return ice cream to freezer and freeze for another two hours or until firm.