Ingredients
Scale
- 4 cups fresh watermelon, diced and seeds removed
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lime juice
- Pinch of salt
- Optional: 1/4 cup mini chocolate chips for garnish
For a twist, you can substitute the heavy cream with coconut cream for a dairy-free version. The lime juice adds a zesty kick, reminiscent of the citrus groves I often visited during my culinary explorations in Spain.
Instructions
- Begin by placing the diced watermelon in a blender. Blend until smooth, then strain the juice through a fine-mesh sieve into a bowl to remove the pulp. This step reminds me of the meticulous care Nonna Rosa took to ensure every dish was perfect.
- In a medium saucepan, combine the watermelon juice, sugar, lime juice, and a pinch of salt. Bring to a gentle simmer over medium heat, stirring until the sugar is dissolved, about 5 minutes.
- Remove from heat and let it cool to room temperature. This is when I usually sneak a taste, just like I did as a child when my mother was creating something scrumptious.
- Once cooled, stir in the heavy cream and vanilla extract. The aroma of vanilla always takes me back to the cozy kitchen in my Monterey cottage, where my daughters eagerly wait to lick the spoon.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
- Transfer the churned Watermelon Creami into a lidded container and freeze for at least 2 hours or until firm.
- Serve in bowls or cones, garnished with mini chocolate chips if desired, for a touch of whimsy that my daughters adore.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International