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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!