It’s hot in New York right now, which means it’s ice cream weather. This weekend I wanted to make something super refreshing to combat the heat, and then I spotted some fresh watermelons at the market. It was an easy decision.
Normally I make watermelon sorbet â€“ I’ve always wanted to try it in an ice cream, but I had doubts that the watermelon flavor would be strong enough against the power of dairy fat. It turns out that watermelon ice cream is super delicious and refreshing.
Here’s the recipe (for a 2-quart freezer):
Watermelon & Lime Ice Cream
An easy and refreshing summer flavor balancing sweet watermelon with sour lime. Yum!
- 1.5 eggs (1 egg + 1 egg yolk)
- 1 cup sugar (225g)
- 1 cup cream (236mL)
- 1/2 watermelon (medium sized)
- 2 limes – just the zest
I recommend starting with a bowl that will hold enough liquid to fill the 2-quart freezer. I have a mixing bowl that when nearly full it holds about 1.7 liters, which is the same as the freezer. Whisk the sugar and eggs together until thick and creamy and then whisk in the cream. Set aside.
Chop up the red and juicy parts of the watermelon and blend. I used a hand blender in a large bowl. Pour the blended watermelon through a sieve into the cream and sugar mix. Add just enough juice to reach the volume of the freezer (this is why I use a bowl where I know how it compares to the freezer). Stir in the lime zest.
Then freeze and serve.
This easy recipe was so successful, I have a feeling it will become a summer staple.