Desserts

Watermelon Ice Cream

September 18, 2018

This has to be the most perfect summer dessert I’ve ever had. I definitely couldn’t have done it without a little inspiration from the dish “what-a-melon” via Dominique Ansel whose basically my favorite pastry chef at the moment and just a whimsical culinary thinker as you can see… This is such a cinch to make, you can store it in the freezer covered for a few weeks, and its a MAJOR crowd pleaser. Try it out! Let me know what you think! You’ll never look at watermelon the same, I promise.

Cut half of a large watermelon into wedges that are about 1.5-2” thick.

Carefully core out the center of each wedge. I made two cuts down and one cut across.

Once cored, transfer the wedges to the freezer.

Cut off the outer portions of the remaining watermelon and transfer to a medium sauce pot.

Add 1 cup of sugar.

Using a stick blender (or best alternative) puree the watermelon as fine as possible. 

In a separate bowl add 3 cups of cream.

Strain half of the watermelon puree over the cream (1 cup of watermelon juice). Be careful not let to much pulp seep through.

Return the rest of the puree back onto the stove and begin reducing to a syrup for about 10 minutes, or until it is half the volume.

Add 1 tbsp of rose water to the cream.

Once the reduction is complete, strain the remaining puree into the cream (1/2 cup of watermelon reduction). 

Add a small pinch of salt and mix well.

Pour the mixture into an ice cream maker and churn for about 20-30 minutes, or until it sets up.

Each ice cream maker differs in time.

Remove from the maker and transfer to the mixer to the freezer to set up for at least 30 minutes.

Once the ice cream is set up, transfer to a piping bag fitted with a star tip.

Slowly pipe the watermelon-rose ice cream into the center of each watermelon wedge.

Repeat until all wedges are filled and then ENJOY!

Watermelon Ice Cream

Watermelon Ice Cream

Ingredients

  • 3 cups cream
  • 1 cup sugar
  • 1 cup watermelon juice
  • 1/2 cup reduced watermelon syrup
  • 1 tbsp rose water
  • small pinch of salt

Instructions

  1. Cut half of a large watermelon into wedges that are about 1.5-2” thick. Carefully core out the center of each wedge. I made two cuts down and one cut across. Once cored, transfer the wedges to the freezer.
  2. Cut off the outer portions of the remaining watermelon and transfer to a medium sauce pot. Add 1 cup of sugar. Using a stick blender (or best alternative) puree the watermelon as fine as possible.
  3. In a separate bowl add 3 cups of cream. Strain half of the watermelon puree over the cream (1 cup of watermelon juice). Be careful not let to much pulp seep through.
  4. Return the rest of the puree back onto the stove and begin reducing to a syrup for about 10 minutes, or until it is half the volume.
  5. Add 1 tbsp of rose water to the cream. Once the reduction is complete, strain the remaining puree into the cream (1/2 cup of watermelon reduction). Add a small pinch of salt and mix well.
  6. Pour the mixture into an ice cream maker and churn for about 20-30 minutes, or until it sets up. Each ice cream maker differs in time. Remove from the maker and transfer to the mixer to the freezer to set up for at least 30 minutes.
  7. Once the ice cream is set up, transfer to a piping bag fitted with a star top. Carefully pipe the watermelon-rose ice cream into the center of each watermelon wedge. Repeat until all wedges are filled and then ENJOY!
http://www.byrontalbott.com/watermelon-ice-cream/

| Kitchen Aid Mixer | Ice Cream Attachment | Piping Bags | Piping Tips |
| Sauce Pan | Strainer Set | Knife Set |

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