Watermelon Ice Cream Recipe
Ingredients:
- 625ml fresh watermelon juice
- 100g granulated sugar
- 20g cornstarch
- 150g finely diced watermelon
- A pinch of salt
- 250ml whipped cream
- A few drops of red food coloring (optional)
Instructions:
- Prepare the Base: In a medium saucepan, combine the watermelon juice, sugar, cornstarch, diced watermelon, and a pinch of salt. Cook over medium heat, stirring continuously, until the mixture comes to a gentle boil. Allow it to simmer on low heat for 1-2 minutes, continuing to stir.
- Chill the Mixture: Remove from heat and let the syrup cool completely. Transfer it to the refrigerator and let it chill for 1-2 hours.
- Whip the Cream: In a separate mixing bowl, whip the cream until soft peaks form. Gradually incorporate the chilled watermelon syrup and, if desired, add a few drops of red food coloring for a more vibrant appearance.
- First Freeze: Use an electric mixer to combine the mixture thoroughly. Place it in the freezer for 2-3 hours.
- Second Mixing: After the initial freezing, stir the semi-frozen mixture with a spatula and mix again using the electric mixer. Transfer the mixture into a freezer-safe container, smoothing the surface.
- Final Freeze: Allow the ice cream to freeze for an additional 7-8 hours or until firm.
- Serve: Scoop the watermelon ice cream and serve with fresh watermelon pieces for a refreshing summer treat.
