Watermelon Mint Ice Cream |
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Prep Time: 90 Minutes Cook Time: 30 Minutes |
Ready In: 120 Minutes Servings: 2 |
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Refreshing ice cream for hot summer days! Best eaten fresh from the ice cream maker. Ingredients:
8 cups watermelon chunks |
1 cup heavy cream |
1 cup white sugar |
2 cups lightly packed fresh mint leaves |
4 egg yolks |
1 cup heavy cream |
Directions:
1. Puree the watermelon chunks in a blender or food processor until smooth; strain the juices from any remaining solids and set aside, discarding the solids.
2. Heat 1 cup of heavy cream with the sugar in a saucepan over medium-low heat until warmed. Stir the mint leaves to the warmed cream. Cover the saucepan and remove from heat. Allow the mixture to steep at room temperature for 1 hour. Strain into a bowl; discard the mint leaves.
3. Whisk the egg yolks in a bowl until gently beaten. Slowly pour the mint-infused cream into the egg yolks, whisking constantly to prevent cooking the egg; scrape the mixture back into the saucepan and place over medium heat. Stir constantly, scraping the bottom while cooking, until the mixture thickens and coats the spatula; pour the mixture through a strainer into a bowl along with 1 cup heavy cream. Mix the watermelon juice into the cream mixture.
4. Pour into an ice cream maker and freeze according to manufacturer's instructions.
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