Watermelon Mint Ice Cream

3.3
(6)

Refreshing ice cream for hot summer days! Best eaten fresh from the ice cream maker.

3
3
3
Prep Time:
1 hrs 30 mins
Cook Time:
30 mins
Total Time:
2 hrs
Servings:
16
Yield:
2 quarts

Ingredients

  • 8 cups watermelon chunks

  • 1 cup heavy cream

  • 1 cup white sugar

  • 2 cups lightly packed fresh mint leaves

  • 4 egg yolks

  • 1 cup heavy cream

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. Stir the mint leaves to the warmed cream. Cover the saucepan and remove from heat. Allow the mixture to steep at room temperature for 1 hour. Strain into a bowl; discard the mint leaves.

  3. 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; scrape the mixture back into the saucepan and place over medium heat. 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. Mix the watermelon juice into the cream mixture.

  4. Pour into an ice cream maker and freeze according to manufacturer's instructions.

Nutrition Facts (per serving)

188 Calories
12g Fat
19g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 188
% Daily Value *
Total Fat 12g 16%
Saturated Fat 7g 37%
Cholesterol 92mg 31%
Sodium 14mg 1%
Total Carbohydrate 19g 7%
Dietary Fiber 0g 1%
Total Sugars 17g
Protein 2g
Vitamin C 8mg 42%
Calcium 36mg 3%
Iron 0mg 2%
Potassium 118mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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