CREAMY REAL FOOD WATERMELON ICE CREAM | RECIPES TO NOURISH
This luscious, 5-ingredient, naturally sweetened, Creamy Real Food Watermelon Ice Cream is the perfect summer treat!
Provided by Emily Vidaurri
Total Time 2 hours 25 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield 1
Number Of Ingredients 7
Steps:
- Wash the watermelon. Cut it in half. With a spoon, scoop out chunks of watermelon and juice them in a juicer until you have ½ cup of juice. Alternatively, you can puree the chunks of watermelon in your blender until you have ½ cup of watermelon juice. Set aside.
- In a small bowl, add the milk and arrowroot powder and whisk with a fork to remove any lumps. Set aside.
- In a medium saucepan, add the cream, vanilla, honey and salt and gently heat over low heat just until the honey has dissolved and the mixture is warm, but not hot - stir to fully combine, about 1-2 minutes. Then add the arrowroot-milk mixture, whisking to combine over low heat, never allowing to boil, for about 2-3 minutes - just until warmed through, but not steaming hot (arrowroot does not work well when heated for too long or too high of a temperature). Immediately remove from the heat.
- Add the watermelon juice to the warm ice cream base mixture, give it a quick stir with a whisk, then place the watermelon ice cream mixture in the refrigerator to chill until cold, about 2 hours.
- Assemble your ice cream maker. Turn the ice cream machine on, pour the cold watermelon ice cream mixture into your chilled/frozen ice cream maker and mix according to your ice cream maker’s instructions.
- The ice cream will start to have a “soft serve” texture when it is done - after about 20 minutes. This is my family’s favorite way to eat it. Serve immediately or freeze until desired consistency. If you prefer the ice cream to be a little firmer or need to serve it later, use a wooden spoon to transfer the watermelon ice cream to a large airtight freezer-safe container with a lid/cover. Make sure to lick the spoon when you’re done!
Nutrition Facts : Calories 433 calories, CarbohydrateContent 48 grams carbohydrates, CholesterolContent 62 milligrams cholesterol, FatContent 24 grams fat, FiberContent 1 grams fiber, ProteinContent 9 grams protein, SaturatedFatContent 15 grams saturated fat, ServingSize 1, SodiumContent 227 grams sodium, SugarContent 40 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 8 grams unsaturated fat
MELON GELATO RECIPE - FOOD.COM
From Alice Waters' "The Art of Simple Cooking". Prep. time does not include freezing time.
Total Time 35 minutes
Prep Time 30 minutes
Cook Time 5 minutes
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut the melon in half, scoop out the seeds, peel off the rind, and cut the flesh into small pieces. Puree until smooth in a blender or food processor.
- Beat together the egg yolks and 1/3 cup sugar until thick.
- Warm the syrup over low heat. Whisk the egg yolks and sugar into the corn syrup and cook over low heat, whisking just until warmed through. Remove from the heat and strain through a sieve.
- Whip the cream until it begins to mound up and peak softly, and fold it into the yolk mixture.
- Beat the egg whites and 1 tablespoon sugar until they form soft peaks; fold into the yolk and cream mixture.
- Stir in the melon puree and lemon juice and freeze according to the instructions for your ice cream maker.
Nutrition Facts : Calories 205.3, FatContent 6.9, SaturatedFatContent 3.4, CholesterolContent 138.1, SodiumContent 60.5, CarbohydrateContent 33.8, FiberContent 0.5, SugarContent 20.9, ProteinContent 4.3
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