How To Make Watermelon Mint Ice Cream
Nothing beats the cooling effect of this mint ice cream as a summer treat! It’s also mixed with a sweet watermelon juice, for an extra refreshing dessert.
Serves:
Ingredients
- 8cupswatermelon chunks
- 2cupsheavy cream
- 1cupwhite sugar
- 2cupsfresh mint leaves,lightly packed
- 4egg yolks
Instructions
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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.
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Heat 1 cup of heavy cream with the sugar in a saucepan over medium-low heat until warmed. Stir the mint leaves into the warmed cream. Cover the saucepan and remove it from heat.
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Allow the mixture to steep at room temperature for 1 hour. Strain into a bowl, then discard the mint leaves.
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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.
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Scrape the mixture back into the saucepan and place over medium heat. Stir mixture constantly, scraping the bottom while cooking, until the mixture thickens and coats the spatula.
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Pour the mixture through a strainer into a bowl along with remaining heavy cream. Mix the watermelon juice into the cream mixture.
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Pour into an ice cream maker and freeze according to manufacturer’s instructions.
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Serve and enjoy.
Nutrition
- Calories: 189.97kcal
- Fat: 12.10g
- Saturated Fat: 7.21g
- Monounsaturated Fat: 3.61g
- Polyunsaturated Fat: 0.63g
- Carbohydrates: 20.22g
- Fiber: 1.08g
- Sugar: 18.10g
- Protein: 1.99g
- Cholesterol: 77.29mg
- Sodium: 17.24mg
- Calcium: 51.88mg
- Potassium: 164.68mg
- Iron: 1.65mg
- Vitamin A: 179.80µg
- Vitamin C: 7.93mg
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