Ingredients
Scale
- 4 cups fresh watermelon, cubed and seeds removed
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
If you’re looking for a dairy-free option, you can substitute the heavy cream with coconut cream for a subtle tropical twist. The lemon juice adds a hint of brightness, enhancing the natural sweetness of the watermelon, while the vanilla extract infuses a layer of warmth, reminiscent of my grandmother’s comforting kitchen aromas.
Instructions
- Begin by pureeing the fresh watermelon cubes in a blender until smooth. This step transports me back to the times I spent with my daughters, Olivia and Isabella, giggling as we transformed fresh produce into delicious creations.
- Strain the watermelon puree through a fine sieve into a bowl to remove any pulp, ensuring a smooth texture for your ice cream.
- In a separate bowl, whisk together the heavy cream, sugar, vanilla extract, lemon juice, and salt until the sugar dissolves completely.
- Combine the strained watermelon puree with the cream mixture, stirring gently to blend the flavors. As you mix, you’ll notice the vibrant pink hue that brings a smile, reminiscent of summer blooms in Nonna Rosa’s garden.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes. If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and freeze, stirring every 30 minutes until creamy.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours, allowing it to firm up.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International