Watermelon Ice Cream
Ingredients:
- 625 ml of freshly squeezed watermelon juice
- 100 grams of sugar
- 20 grams of corn
- 150 grams of diced watermelon
- A pinch of salt
- 250 ml of whipped cream
- Red food coloring (optional)
Instructions:
- Prepare the Watermelon Syrup:
- In a pot, combine the watermelon juice, sugar, corn, diced watermelon, and a pinch of salt.
- Cook over medium heat, stirring constantly, until the mixture starts to boil.
- Once boiling, cook gently for an additional 1-2 minutes.
- Remove from heat and allow the sweet liquid to cool down to room temperature.
- Once cooled, place the syrup in the refrigerator for 1-2 hours to chill.
- Prepare the Ice Cream Base:
- In a large bowl, combine the whipped cream with the chilled watermelon syrup.
- Add a few drops of red food coloring if desired for a more vibrant color.
- Blend thoroughly with a mixer until well combined.
- Freeze the Mixture:
- Transfer the mixture to a plastic container and place it in the freezer for 2-3 hours.
- After 2-3 hours, stir the mixture with a spatula and blend again to break up any ice crystals.
- Final Freezing:
- Return the mixture to the plastic container and place it in the freezer for an additional 7-8 hours, or until fully set.
- Serve:
- Scoop the watermelon ice cream into bowls or cones.
- Serve with additional watermelon chunks if desired.
Notes:
- Ensure the mixture is stirred and blended well during the initial freezing process to achieve a smooth texture.
- The red food coloring is optional and can be omitted if you prefer a natural look.
- This recipe yields a refreshing and creamy watermelon ice cream, perfect for a hot summer day.
Enjoy your homemade Watermelon Ice Cream!