Watermelon Mint Ice Cream
Serves: 2
Aurelia Collier
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
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
3
Stir the mint leaves to the warmed cream
4
Cover the saucepan and remove from heat
5
Allow the mixture to steep at room temperature for 1 hour
6
Strain into a bowl; discard the mint leaves
7
Whisk the egg yolks in a bowl until gently beaten
8
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
9
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
10
Mix the watermelon juice into the cream mixture
11
Pour into an ice cream maker and freeze according to manufacturer's instructions